Beef And Lamb Meatballs with Lemon and Herbs
When you're looking for a quick and easy meal to please the whole family, try Beef and Lamp Meatballs. These classic, hearty balls are perfect for any occasion. The ingredients are simple, yet delicious. This recipe calls for fresh, grass-fed beef, ground lamb, and a touch of herbs. It has the best of both worlds: a traditional dish from the Middle Ages and a new twist on a traditional one.
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Servings: 6 servings
Calories: 629kcal
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Equipment
Ingredients
Meatballs:
- 1 lb ground beef
- 1 lb ground lamb
- 1 onion minced
- 1 cup breadcrumbs
- 2 tablespoons each Italian parsley fresh mint and cilantro
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 2 teaspoons capers chopped
- 1 egg beaten
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
For the Sauce:
- 5 tablespoons olive oil
- 4 cloves garlic sliced
- 8 thyme sprigs
- Juice of 1 lemon
- 3 cups chicken stock
- Salt and pepper to taste
- 1 tablespoon each of flat leaf parsley cilantro and mint
Instructions
- Gently mix the meatball ingredients in a large bowl. Shape into balls and set aside. In a large frying pan, heat 2 tablespoons olive oil over medium heat. Sear the first half of the meatballs on all sides about 5 minutes. Remove these from the pan, add 1 more tablespoon olive oil and repeat with the second batch of meatballs. When done, set all of the meatballs aside and wipe the pan clean.
- Heat 2 tablespoons olive oil in the frying pan over medium heat. Saute the sliced garlic and thyme for 2 minutes. Add the lemon juice, 3 cups of chicken stock, and return the meatballs to the pan. Cover with a lid, and simmer for approximately 25 minutes. At this point, taste the sauce and adjust the seasonings. Since chicken stocks vary in salt content, it is better to taste before adding salt to your sauce to avoid over salting. If there is still too much liquid in the pan, remove the lid to allow the sauce to reduce. Keep in mind that the meatballs will absorb a lot of the juices once they stop cooking, so you want to have enough liquid left in the pan. The sauce is the best part of this dish!
- Before serving, top with more parsley, cilantro and mint, a well as a good squeeze of lemon juice. Enjoy!
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Notes
The meatballs can be cooked ahead of time if you're preparing them in advance. Then, you can prepare the sauce and prepare the meatballs. The sauce is a combination of 6 large tomatoes and tomato puree. It can be blended in a blender. The sauce must be slightly seasoned and must have a strong flavor. A small amount of sugar or a medium carrot may be added to reduce the acidity.
Nutrition
Serving: 6servings | Calories: 629kcal | Carbohydrates: 18g | Protein: 31g | Fat: 47g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 691mg | Potassium: 558mg | Fiber: 1g | Sugar: 3g | Vitamin A: 72IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 4mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.