Lamb Meatballs with Creamy Dill Sauce

Name: Lamb Meatballs with Creamy Dill Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 1 pound ground lamb; 1/2 cup breadcrumbs (plain or Panko, use gluten-free for GF option); 1/4 cup finely chopped fresh parsley; 1 large egg, lightly beaten; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil, for frying; 2 tablespoons unsalted butter; 1/4 cup all-purpose flour (use gluten-free all-purpose flour for GF option); 2 cups chicken broth (low sodium); 1/2 cup heavy cream; 2 tablespoons fresh dill, chopped; 1 tablespoon fresh lemon juice; To taste Salt and black pepper

(0 Ratings)

These succulent lamb meatballs are seasoned with aromatic herbs and spices, then gently simmered in a velvety, tangy dill sauce that perfectly complements the lamb's rich flavor. This dish provides a comforting yet elegant meal, ideal for a March dinner. Serve it with rice, pasta, or crusty bread to soak up every last drop of the delicious sauce.

speichern

Prep Time20 min

Cook Time40 min

Servings4 servings

DifficultyMedium

Equipment

Large mixing bowlLarge skillet or Dutch ovenWhiskMeasuring cups and spoons

Instructions

1
Prepare the meatballs: In a large bowl, combine the ground lamb, breadcrumbs, parsley, egg, minced garlic, oregano, salt, and pepper. Mix gently but thoroughly until just combined (do not overmix, or meatballs will be tough).
2
Form the mixture into 1-inch meatballs. You should get about 20-24 meatballs.
3
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the meatballs in batches and brown them on all sides. They don't need to be cooked through, just nicely browned. Remove the browned meatballs to a plate and set aside.
4
Prepare the creamy dill sauce: In the same skillet, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux.
5
Gradually whisk in the chicken broth, a little at a time, ensuring no lumps form. Bring to a simmer, whisking until the sauce thickens.
6
Reduce heat to low. Stir in the heavy cream, chopped fresh dill, and lemon juice. Return the browned meatballs to the skillet, nestling them into the sauce.
7
Cover and simmer for 15-20 minutes, or until the meatballs are cooked through and tender, and the sauce has thickened to your desired consistency. Season with salt and black pepper to taste. Serve hot.

Nutrition

Calories620 kcal

Protein38g

Fat45g

Carbohydrates

Frequently Asked Questions

Can I use ground beef instead of lamb?

Yes, you can substitute ground beef for lamb in this recipe. The cooking times will remain similar, but the flavor profile will be slightly different.

How can I ensure my meatballs are tender?

Avoid overmixing the lamb mixture, as this can lead to tough meatballs. Mix just until the ingredients are combined. Also, simmering them gently in the sauce helps keep them moist and tender.

What's the best way to serve these meatballs?

These meatballs are excellent served over cooked rice, egg noodles, or mashed potatoes. A side of steamed green beans or asparagus would complete the meal beautifully.

What others say

No ratings yet

Be the first to rate this recipe and share your feedback.

Rate Recipe!

RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.