Lamb Meatballs

This is a great alternative to regular meatballs. I have served these many times at cocktail parties, and they have always been a hit! The sauce adds a nice touch, but I have also served them with Greek marinade and plain.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 136 Calories

Ingredients

• ½ cup unsalted butter
• 1 egg, lightly beaten
• 2 tablespoons lemon zest
• ¼ cup chopped fresh parsley
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 cup fresh bread crumbs
• ½ teaspoon dried marjoram
• salt and freshly ground black pepper to taste
• 2 pounds ground lamb
• 1 dash ground cinnamon
• ¼ cup wine
• toothpicks
• 1 small garlic clove, minced
• 5 shallots, minced
• 2 ½ tablespoons tomato sauce

Recipe Instructions

Step 1

Melt the 1 tablespoon butter in a skillet over medium heat. Cook and stir the shallots in the skillet until tender. Transfer to a large bowl.

Step 2

Mix lamb, bread crumbs, parsley, egg, and lemon zest into the bowl with the shallots. Season with marjoram, salt, and pepper. Let stand 1 hour in the refrigerator.

Step 3

Melt 1/2 cup butter and heat olive oil in a skillet over medium-high heat. Form the lamb mixture into small meatballs, and cook in the skillet in batches until evenly brown. Do not drain skillet. Drain meatballs on paper towels, and place in a serving dish.

Step 4

Mix tomato sauce, wine, garlic, and cinnamon into the skillet. Cook and stir until well blended and heated through. Drizzle over the meatballs in the dish. Serve with toothpicks.