Lemon Mint Lamb Meatballs Recipe
Ingredients
| Lean ground lamb | 2 Pound | |
| Eggs | 2 | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Mint | 1 Tablespoon | |
| Salad oil | 2 Tablespoon | |
| Parsley | 1/3 Cup (16 tbs), finely chopped | |
| Green onions | 1 3/4 Cup (16 tbs), thinly sliced | |
| Including tops | ||
| Hot cooked rice | ||
| 1 can 14 1/2 oz. regular-strength chicken broth | ||
| Lemon juice | 1/3 Cup (16 tbs) | |
| 1 tablespoon each cornstarch and water | ||
| Lemon zest | ||
| Mint sprigs | ||
| 1/2 teaspoon each salt and pepper | ||
| 1/2 teaspoon each salt and pepper | ||
Directions
In a large bowl, combine lamb, eggs, flour, dry mint, salt, and pepper; mix well, then shape into 1 1/2-inch balls.
Set slightly apart on an ungreased large rimmed baking sheet.
Bake in a 500° oven until well browned about 10 minutes.
Meanwhile, heat oil in a wide frying pan over medium heat; add parsley and 1 1/2 cups of the onions and cook, stirring often, until onions are soft.
Remove pan from heat.
With a slotted spoon, arrange meatballs over a bed of hot cooked rice in a serving dish; keep warm.
Discard drippings from baking pan.
Pour a small amount of the broth into pan and stir to scrape browned bits free; then pour broth mixture into frying pan and add remaining broth and lemon juice.
Place pan over medium-high heat.
In a small bowl, stir together cornstarch and water; stir into broth mixture and cook, stirring, until sauce is thickened.
Pour sauce over meatballs and garnish with remaining 1/4 cup onions, lemon zest, and mint sprigs.
Set slightly apart on an ungreased large rimmed baking sheet.
Bake in a 500° oven until well browned about 10 minutes.
Meanwhile, heat oil in a wide frying pan over medium heat; add parsley and 1 1/2 cups of the onions and cook, stirring often, until onions are soft.
Remove pan from heat.
With a slotted spoon, arrange meatballs over a bed of hot cooked rice in a serving dish; keep warm.
Discard drippings from baking pan.
Pour a small amount of the broth into pan and stir to scrape browned bits free; then pour broth mixture into frying pan and add remaining broth and lemon juice.
Place pan over medium-high heat.
In a small bowl, stir together cornstarch and water; stir into broth mixture and cook, stirring, until sauce is thickened.
Pour sauce over meatballs and garnish with remaining 1/4 cup onions, lemon zest, and mint sprigs.
Chef
