Saturday, March 27, 2010

Lamb & Mushroom Meatballs

lamb-lemon-meatballs

Well, I wasn't sure what to call these - they have lamb and mushrooms, sure, but also lemon and zucchini. The idea to put zucchini in them came from Thomas Keller, who has a recipe for lamb meatballs with zuccini (and cured lemons & mint) in Ad Hoc At Home, and as I had a little bit o zucchini in the fridge - perfect. I also had mushrooms, so... I thought that'd work out nicely, and it sure did.

They'd be absolutely perfect for Easter by the way - great as a part of a larger meal. We ate these with several other small dishes - stuffed mushrooms, a feta cheese salad and freshly baked greek bread. Yummy!

Lamb & Mushroom Meatballs

(printable recipe)

2-3 mushrooms (or mushroom stems from about 8), finely chopped
1/2 red onion, finely minced
2 garlic cloves, finely minced
1/2 zucchini, in tiny dice
olive oil
500 g lamb mince
1 lemon, the zest
salt
pepper
1 egg yolk

Gently fry the mushrooms, red onion, garlic and zucchini in olive oil on medium heat until softened. Set aside to cool, then mix with the lamb mince, lemon zest, salt, pepper and the egg yolk. Shape fairly large meatballs - about the size of ping pong balls.

Place on a baking sheet on in an oven-proof dish and fry in the oven at 200°C for about 15-18 minutes. Check to see if they're cooked through.

Recipe in Swedish:
Lammköttbullar med svamp

2 comments:

Amy B. said...

There are so many things you can turn into meatballs but I havent really tried lamb! Maybe I should use your recipe, thanks a lot for this! ;-) I just wish it will look and taste good as yours, hehe!

Cherry said...

oh, YUM! These sound/look delicious!