Toni's Lamb Meatballs Slathered in Marinara Sauce
This message from Toni is what inspired me to try her delicious recipe 😊
" We used the ground to make lamb meatballs, served with quinoa and roasted pepper salad.
The lamb was so tender and delicious!"
Meat Cut Needed: 1 lb. of Ground Lamb
Serves: 2-4 humans ;)
Use Recipe if: You’re wanting a simple but nutrient-dense lamb meat meal, Italian style.
Skill Level: Easy
Cooking Method: Bake in Oven
Requires Thaw: Yes
Marinade Time: None
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Ingredients
- 1 lb ground lamb
- 1/2 cup breadcrumbs
- 1 beaten egg
- 6 TBSP milk
- 1 TBSP oregano
- 1 TBSP basil
- 1/2 TBSP rosemary
- 1/2 TBSP thyme
- 2 cloves garlic, crushed
- Salt & pepper to taste
Directions
- Preheat oven to 350F
- Combine all ingredients just until mixed, don't overwork as it will make the meatballs tough.
- Form into 1 1/2 - 2 inch balls.
- Place evenly in a baking dish, cover with your favorite tomato sauce. (Can be jarred spaghetti sauce, homemade marinara, whatever you prefer or have on hand)
- Bake at 350° for 20-25 minutes.
- Let rest 5 minutes before eating.
- These come out so tender and flavorful, it's my favorite lamb dish.
- Enjoy!
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Farmer Jordan’s Notes:
Ok, I didn’t follow the recipe to a tee.
I cut back on some of the spices and didn’t have thyme on hand.
So, don’t think you have to have everything just right for this recipe to turn out!
Also, just as a disclaimer: I try to stay away from highly processed flour–like what you’d find in most bread–so I used some of my mother’s homemade bread from her freshly ground flour.
But most importantly, don’t let perfection be the enemy of good!
Just give it a try, and let me know what you think in the comments below or email me your pics and results at jordan@theforagersfarm.com