Lamb Meatballs with Gremolata

  • Level: Easy
  • Total: 2 hr 5 min (includes soaking and refrigeration time)
  • Active: 35 min
  • Yield: 6 to 8 servings
Share This Recipe

Ingredients

Lamb Meatballs:

Three 1-inch slices crusty Italian bread, crust removed and cut into cubes

1/2 cup whole milk 

2 small shallots, roughly chopped 

1 clove garlic, roughly chopped 

2 tablespoons dried currants 

2 tablespoons pine nuts, toasted 

1 tablespoon fresh parsley, stemmed 

1 teaspoon ground cumin 

1 egg 

Kosher salt and freshly ground black pepper

1 pound ground lamb (85 percent lean)

1 cup canola oil 

Gremolata:

1 cup roughly chopped fresh parsley

1/2 cup roughly chopped fresh mint

2 tablespoons pine nuts, toasted 

2 cloves garlic, chopped 

Zest of 1 lemon plus 1 tablespoon juice 

Kosher salt and freshly ground black pepper

1/4 cup extra-virgin olive oil 

Directions

  1. For the lamb meatballs: Line a baking sheet with parchment paper.
  2. Place the bread in a medium bowl. Pour the milk over the bread and let soak for 10 minutes.
  3. Combine the shallots and garlic in a food processor and pulse until finely chopped. Add the currants, pine nuts and parsley and pulse until finely chopped. Add the cumin, egg, 1 teaspoon salt and 1/2 teaspoon pepper and pulse until fully incorporated. Add the lamb and the milk-soaked bread, breaking both up into chunks. Pulse until just combined. Scoop out about 1 tablespoon of the mixture and roll it into a ball. Place on the prepared baking sheet. Continue with the remaining lamb mixture. Refrigerate, covered with plastic wrap, for at least 1 hour.
  4. Preheat the oven to 400 degrees F. Line another baking sheet with parchment paper.
  5. Heat the canola oil in a large saute pan over medium-high heat. Add the meatballs and fry on all sides until browned, about 5 minutes. Transfer to the prepared baking sheet and bake until fully cooked, 15 to 20 minutes.
  6. For the gremolata: Combine the parsley, mint, pine nuts, garlic, lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processer. Pulse until roughly chopped. While continuing to pulse, add the oil. Season with salt and pepper. Serve on the side with the meatballs.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …