Lamb, Rosemary & Garlic 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.
- 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
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.