Lamb Meatballs w/ Fresh Mint Glaze
Our meatballs are always homemade, soft and delicious.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
- 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)
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.