Lamb Meatballs

My regular readers know that Greek food is my absolute favorite. I’ve been making these lamb meatballs since I was a teenager. I can’t believe I’ve never posted this recipe before! I serve lamb meatballs all sorts of ways: with tapas, in gyros, on pasta, and in salads. The key here is fresh mint, fresh ginger root, and frying them in a bit of crisco until they’re nice and crunchy. Pairs beautifully with tzatziki sauce! This is also delicious with oregano and/or garlic powder if you feel like shaking things up.

Lamb Meatballs | The Rose Table

Don’t let the ginger root scare you. You can find it in the produce section. Grab a small knob and peel it with the back of a spoon. Then chop or grate it into the meatball mixture. It’s so easy and fresh ginger tastes nothing like powdered ginger so do not substitute. Fresh ginger and mint are also really good for you so I actually crave lamb meatballs when I’m sick! For me, this is the ultimate comfort food. I hope you love this recipe as much as I do!

Lamb Meatballs | The Rose Table

Lamb Meatballs (recipe easily doubles)
Makes 30
1 pound ground lamb
1/4 cup minced white onion

2 Tbsp bread crumbs (day-old bread in a food processor)
1/4 tsp salt
Freshly ground black pepper
1 Tbsp ginger root, peeled and grated
1 Tbsp fresh mint, chopped
1/2 lemon, squeezed for juice

  1. Mix first seven ingredients together. Roll into balls. Chill for one hour.
  2. Fry in a couple tablespoons of crisco in an electric skillet preheated to 350 degrees.
  3. Turn a couple of times until the outside is crunchy and the meatballs are cooked through.
  4. Squeeze lemon juice on top of meatballs. Enjoy!

Lamb Meatballs | The Rose Table

Watch me make it:

Happy cooking,

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