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.
Lamb & Carrot Meatballs
Servings
4
servingsIngredients
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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