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Lamb, Rosemary & Garlic Meatballs

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.

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. 

Nutritional Facts
Servings6
Calories Per Serving340
Total Fat23g35%
Sugar3gN/A
Saturated8g41%
Cholesterol81mg27%
Protein17g33%
Carbs18g6%
Vitamin A18µg2%
Vitamin B122µg34%
Vitamin B60.2mg10.1%
Vitamin C10mg17%
Vitamin D0.2µg0.1%
Vitamin E0.9mg4.7%
Vitamin K28µg35%
Calcium68mg7%
Fiber2g7%
Folate (food)31µgN/A
Folate equivalent (total)56µg14%
Folic acid15µgN/A
Iron2mg14%
Magnesium31mg8%
Monounsaturated10gN/A
Niacin (B3)6mg28%
Phosphorus179mg26%
Polyunsaturated2gN/A
Potassium299mg9%
Riboflavin (B2)0.3mg16.4%
Sodium345mg14%
Thiamin (B1)0.3mg19%
Zinc3mg23%