Farmhouse Lamb Meatballs
Yield: 24 Meatballs
2 Lbs. Ground Lamb
1 Small Zucchini, Grated (Optional)
1 Cup Fresh Bread Crumbs
1 Large Egg
2 Tbsp. Milk
1 Medium Shallot, Grated
1 Teaspoon Granulated Garlic
1 Tablespoon Tomato Paste
2 Tablespoon Finely Grated Manchego Cheese
2 Teaspoons Shepherds Kitchen Seasoning
½ Teaspoon French Grey Salt
½ Teaspoon Ground Pink Peppercorns
When we make these meatballs at the farm, they always become the ‘star of the show.’ We make them larger than we do our other meatballs as these need to take center stage when they are served. Serve with one of the heartier pastas, like Pappardelle or Cavatapi, along with a light ragu sauce and you will have one beautiful and satisfying meal to serve your guests. Or if you prefer to use them as an appetizer, try pairing them with the Tzatziki Sauce we have used with our Farmhouse version of these meatballs.
Preheat oven to 350 degrees.
Place all ingredients in a large mixing bowl. Mix with your hands until combined. Be careful not to over mix or knead, as doing so would make the meatballs tough.
Roll into 3” meatballs. Place 1” apart in a cast iron skillet placed on the medium shelf in the oven. Bake for 35-40 minutes. Remove from oven and allow to stand for 10 minutes before serving.