I'll be honest, I was never a fan of lamb. Until today. This recipe is absolutely delicious. Unexpected ingredients, like cinnamon and ground cloves make these the most flavorful meatballs I've ever had, making them a delicious food to serve with penne pasta or to enjoy as a main dish with a side salad.
If you're still looking for an appetizer to serve at your Christmas get together, look no further. We're pretty sure these will be a hit!
Now, I got the recipe at foodnetwork.com, but had to alter it to make it gluten-free, use a high quality oil for frying, and substitute for allspice and scallions.
Shopping List:
• 1 Pound ground hormone and antibiotic free lamb (I get mine from Whole Foods Market)
• 1/4 Cup finely chopped onions (or scallions)
• 1 1/2 Teaspoons ground cinnamon
• 1/8 Teaspoon ground cloves
• 1 Teaspoon salt
• 3 Tablespoons arrowroot flour (or, use whole wheat flour, gluten-free oat flour, or gluten-free rice flour)
• 1 Egg
• Coconut oil, for frying
Directions: Put the ground lamb into a bowl and add the onions. Add the spices, salt, and flour, and then beat the egg adding to the bowl. Mix well, wrap in plastic wrap and refrigerate for 15-30 minutes.
Scoop out a tablespoon full of the mixture and roll in your hands to form a ball and place on a plate. Continue to do this until all the mixture is gone.
Heat 1/4-1/2-inch of coconut oil (or other high quality oil) in a frying pan. When the oil is hot, add meatballs and fry them until they are golden brown all over. Move to a plate lined with paper towels. Serve warm or let cool and freeze for an easy future meal.
Don't have allspice? Substitute 1/2 teaspoon of cinnamon and 1/8 teaspoon of ground cloves.
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