Lamb & Carrot Meatballs

Written by on in Main Dish - Lamb & Veal

This recipe was given to me close to 50 years ago, by my sister-in-law Mary. I don’t serve it often as ground lamb is hard to find in my neck of the woods, but when it’s available, you’ll find this dish on my dinner table. I serve it with mashed potatoes smothered in the delicious gravy.

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Lamb & Carrot Meatballs

Recipe by Diane Becker
Servings

4

servings

Ingredients

  • ¾ pound ground lamb

  • 1 medium onion, chopped

  • 1/2 teaspoons salt

  • 2 Tablespoons olive oil

  • 1 ½ cups hot water

  • 1 ½ cups grated carrots

  • 1 egg

  • Dash of pepper

  • ¼ cup flour

  • ½ teaspoon basil

Directions

  • Mix the lamb, carrots, onion, egg, salt and pepper together, mixing well.
  • Shape into 12 balls
  • Heat the olive oil in a skillet and and sauté the meatballs until brown. Remove from skillet .
  • Sprinkle the flour into the drippings and cook for a minute or two.
  • Stir in the water, mixing well to remove any lumps.
  • Add the basil
  • Return the meatballs to the skillet.
  • Cover and simmer 20 to 30 minutes or until the meatballs are done.
  • Serve over rice or with mashed potatoes.

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