Lamb, Rosemary & Garlic Meatballs

Staff Writer
A well-loved combination that's now in ball form
rosemary lamb meatballs
Octopus Books

rosemary lamb meatballs

Rosemary is such a hardy herb. Often it’s used as a decorative plant, and I have, on the odd occasion, been known to do a bit of neighborly “driveway foraging” for an emergency sprig.

From The Meatball Cookbook, by Jez Felwick.

6
Servings
340
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, finely diced
  • 4 garlic cloves, crushed
  • 1 large free-range egg
  • 1 Pound boneless lamb shoulder, ground
  • 1 Cup breadcrumbs
  • 2 Tablespoons finely chopped rosemary
  • 2 Tablespoons finely chopped flat-leaf parsley
  • 2 Teaspoons wholegrain mustard
  • Zest of 1 lemon
  • 1 tablespoon freshly squeezed 
lemon juice
  • 1 teaspoon salt
  • Freshly ground black pepper

Directions

Preheat the oven to 425ºF, and line a baking pan with nonstick parchment paper.

Heat the oil in a large heavy skillet. Add the onions and cook on low 
heat for 2 minutes. Add the garlic and continue to cook on low heat for 
3 more minutes, or until the onion is translucent. Remove from the heat and set aside to cool.

Beat the egg in a large mixing bowl, then add the rest of the ingredients. Mix with your hands until well combined.

Heat a small skillet over high heat. Break off a small amount of the mixture, flatten between your fingers, and fry until cooked. Taste to check the seasoning and add more if necessary. Form the mixture into 16 balls, each about 2 inches in diameter, packing each one firmly, and place them on the prepared baking pan. 

Bake for 15–18 minutes, turning the pan around halfway through—the balls should begin to brown on the top. Keep an eye on them to make sure the balls don’t burn underneath. 

Lamb Shopping Tip

Look for meat that is bright red. Red meat turns paler as the hemoglobin within releases oxygen – a sign that the meat has been sitting too long at the butcher's counter.

Lamb Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Lamb Wine Pairing

Most red wines, especially cabernet sauvignon, but also including cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.

Nutritional Facts

Total Fat
23g
35%
Sugar
3g
N/A
Saturated Fat
8g
41%
Cholesterol
81mg
27%
Protein
17g
33%
Carbs
18g
6%
Vitamin A
18µg
2%
Vitamin B12
2µg
34%
Vitamin B6
0.2mg
10.1%
Vitamin C
10mg
17%
Vitamin D
0.2µg
0.1%
Vitamin E
0.9mg
4.7%
Vitamin K
28µg
35%
Calcium
68mg
7%
Fiber
2g
7%
Folate (food)
31µg
N/A
Folate equivalent (total)
56µg
14%
Folic acid
15µg
N/A
Iron
2mg
14%
Magnesium
31mg
8%
Monounsaturated
10g
N/A
Niacin (B3)
6mg
28%
Phosphorus
179mg
26%
Polyunsaturated
2g
N/A
Potassium
299mg
9%
Riboflavin (B2)
0.3mg
16.4%
Sodium
345mg
14%
Thiamin (B1)
0.3mg
19%
Zinc
3mg
23%