Traditional Greek flavors allow the flavors, and the lamb, to shine through.
Prep Time45 minsCook Time45 minsTotal Time1 hr 30 mins
46 tbsp heavy cream
2 white bread, crust removed, diced
1 lb ground American Lamb
4 tbsp toasted breadcrumbs
3 tbsp cooked long-grain rice
2 tbsp diced Greek olives
2 tbsp minced mint
1 tbsp chopped fresh dill
1 tbsp chopped fresh parsley
3 garlic cloves, minced
1 large egg
0.50 tsp salt
Oil, for frying
SAUCE
2 tbsp unsalted butter
0.25 cup all-purpose flour
1 cup chicken broth or stock
1 cup lamb broth
1 lemon, zest and juice
Salt and black pepper, to taste
3 tbsp cold, diced unsalted butter
GARNISH
3 Roma tomatoes, peeled, seeded, and diced
2 tbsp chopped green Greek olives
1 tbsp extra-virgin olive oil
1For Meatballs: In a large stainless steel bowl, add the heavy cream to the diced bread and let sit for 10 minutes. Add the lamb, breadcrumbs, rice, olives, mint, dill, parsley, garlic, egg, and salt. Knead all ingredients together and form the mixture into walnut-size balls. Refrigerate.
2For Sauce: In a saucepan over medium heat, add the butter. Stir in the flour until smooth. Whisk and cook for 2 to 3 minutes. Gradually whisk in the chicken broth, lamb broth, lemon zest, and juice. Bring to a simmer for 3 to 5 minutes and season to taste with salt and pepper. Whisk in additional butter as needed. Preheat the oven to 375°F.
3To Serve: In a heavy skillet, pan-fry the meatballs in oil until browned. Place the meatballs in a casserole dish and cover with the sauce. Bake for 30 minutes. Transfer meatballs to a serving dish.
4Toss the tomatoes and olives in olive oil and spoon it on top of the meatballs. Garnish the meatballs with crumbled feta cheese, chopped parsley, and toasted pine nuts and serve over orzo pasta or rice pilaf.Recipe and image provided by the American Lamb Board
Ingredients
46 tbsp heavy cream
2 white bread, crust removed, diced
1 lb ground American Lamb
4 tbsp toasted breadcrumbs
3 tbsp cooked long-grain rice
2 tbsp diced Greek olives
2 tbsp minced mint
1 tbsp chopped fresh dill
1 tbsp chopped fresh parsley
3 garlic cloves, minced
1 large egg
0.50 tsp salt
Oil, for frying
SAUCE
2 tbsp unsalted butter
0.25 cup all-purpose flour
1 cup chicken broth or stock
1 cup lamb broth
1 lemon, zest and juice
Salt and black pepper, to taste
3 tbsp cold, diced unsalted butter
GARNISH
3 Roma tomatoes, peeled, seeded, and diced
2 tbsp chopped green Greek olives
1 tbsp extra-virgin olive oil
Directions
1For Meatballs: In a large stainless steel bowl, add the heavy cream to the diced bread and let sit for 10 minutes. Add the lamb, breadcrumbs, rice, olives, mint, dill, parsley, garlic, egg, and salt. Knead all ingredients together and form the mixture into walnut-size balls. Refrigerate.
2For Sauce: In a saucepan over medium heat, add the butter. Stir in the flour until smooth. Whisk and cook for 2 to 3 minutes. Gradually whisk in the chicken broth, lamb broth, lemon zest, and juice. Bring to a simmer for 3 to 5 minutes and season to taste with salt and pepper. Whisk in additional butter as needed. Preheat the oven to 375°F.
3To Serve: In a heavy skillet, pan-fry the meatballs in oil until browned. Place the meatballs in a casserole dish and cover with the sauce. Bake for 30 minutes. Transfer meatballs to a serving dish.
4Toss the tomatoes and olives in olive oil and spoon it on top of the meatballs. Garnish the meatballs with crumbled feta cheese, chopped parsley, and toasted pine nuts and serve over orzo pasta or rice pilaf.Recipe and image provided by the American Lamb Board
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