Lamb Meatballs with Sundried Tomato

Lamb meatballs are versatile, simply as is, or top with a favourite sauce, limited only by your imagination and what’s in the cupboard.  Prepare a double or triple batch and freeze for flavourful meals in a jiffy, for one, or the whole gang.

Ingredients List:

1 lb (500g) SUNGOLD ground lamb
2 TB (25ml) finely chopped sundried tomatoes
1 TB (15ml) finely minced onion, or dried minced onion
2 tsp (10ml) dried oregano
1 tsp (5ml) dried parsley flakes
2 TB (25ml) fine bread crumbs
1 egg, beaten

Preparation & Directions:

  • In a medium bowl place all ingredients and mix lightly to combine – overmixing can cause the meatballs to be tough
  • Quickly form into 1 inch (5cm) balls
  • Place on parchment paper on a cooking sheet
  • Bake in a 350F (160C) oven for 10 min until no longer pink
  • Remove and serve immediately, or cool and freeze well wrapped for up to 3 months
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Timing: Prep – 10 min
Cooking: – 10min

Serves: Makes 20 – 1 in (5cm) meatballs

Serve Sugg: With tomato, curry, mushroom or rosé sauce, over rice, noodles, quinoa