Gluten Free Lamb Meatballs
These lamb meatballs are a rich, flavorful, easy dinner.
Servings 5
Calories 382kcal
Ingredients
- 1 tablespoon butter to sauté the shallots
- 2 pounds ground lamb
- 4 shallots minced
- 1/2 cup gluten free bread crumbs
- 1 egg beaten
- 2 tablespoons lemon zest
Herbs and Spices
- 1 teaspoon parsley
- 1/2 teaspoon marjoram
- 1/4 teaspoon salt
- dash of pepper
To cook meatballs
- 1/2 cup butter
- 1 tablespoon extra virgin olive oil EVOO
To add warmth to gravy
- 1/4 teaspoon cinnamon to add to gravy
Instructions
- Sauté shallots in 1 tablespoon of butter until tender. Then combine shallots with lamb, bread crumbs, parsley, egg, lemon zest, and seasonings.1 tablespoon butter, 2 pounds ground lamb, 4 shallots, 1/2 cup gluten free bread crumbs, 1 teaspoon parsley, 1 egg, 2 tablespoons lemon zest, 1/2 teaspoon marjoram, 1/4 teaspoon salt, dash of pepper
- Divide meat mixture into 22-24 meatballs. Chill the meatballs for about 10 minutes. Then brown in batches in butter and olive oil. Drain on a paper-towel lined plate.1/2 cup butter, 1 tablespoon extra virgin olive oil
- Drain the butter from the pan. Prepare my Gluten Free Mushroom Gravy in the same pan. Add 1/4 teaspoon of cinnamon to the gravy and stir.1/4 teaspoon cinnamon
- Return meatballs to the pan. Simmer about 10 minutes until the lamb is barely pink inside.
Notes
Leftovers can be safely stored in an airtight container in the refrigerator for up to three to four days or freeze the cooked meatballs for future use. Allow them to cool completely, then store them in an airtight container or freezer bag for up to three months.
Nutrition
Calories: 382kcal | Protein: 19.5g
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