Lamb Meatballs w/ Fresh Mint Glaze
Our meatballs are always homemade, soft and delicious.
Ingredients
- ½ lb Ground Beef
- 1 lb Ground Lamb
- ½ lb Ground Veal
- 1 Onion
- 3 cloves Garlic
- ½ cup Fresh Mint
- 4 Eggs
- 1 cup Heavy Cream
- 1 cup Tomato-basil Sauce (cold)
- ½ cup Grated Pecorino Romano Cheese
- ½ tsp Salt
- ½ tsp Black Pepper
- 3 tbsp Dried Parsley Flakes
- Zest & Juice of One Lemon
- 1-2 cups Breadcrumbs (add a little at a time to reach desired texture)
Instructions
- In large mixing bowl place Ground Beef, Ground Lamb and Ground Veal.
- In processor puree Onion, Garlic and Fresh mint. Add pureed onion mixture to ground meat and gently toss.
- Add Eggs, Heavy Cream, Tomato-basil Sauce, Pecorino Romano Cheese, Salt, Black Pepper, Parsley Flakes, Lemon Zest & Lemon Juice and Breadcrumbs (a little at a time to reach desired texture.
- Blend gently and form desired size meatballs. We always make small ones for hors d'oeuvres and medium size for pasta bars, sandwiches or entrées. I don't like huge meatballs, 2-3 oz ice cream scoop is just the right size and a 1 oz scoop for cocktail size meatballs is perfect.
- Place meatballs on oiled baking sheet at 375℉ for 30 minutes. Serve with Fresh Mint Glaze.
