Lamb Meatballs with Herbvocado Sauce

2 Aug

I LOVE lamb and am lucky enough to have a pretty good supply of it in my freezer.  Right now, I have quite a few packages of ground lamb and they are practically burning a hole in my apron pocket.  Last week, I gave lamb burgers a try.  While I found the flavor delicious, they did not hold a nice flat patty shape, and instead puffed up like giant meatballs.  They were tasty, but a little hard to eat.  So this week when I decided to give it another go, I thought dude, why fight it.

Let them be meatballs.

This recipe is super easy, takes just a few minutes of prep, and only a few more to cook.  I served the meatballs with a some sides – pita bread, tomatoes, cucumbers, and kalamata olives – and a healthy serving of Herbvocado Sauce.  The meatballs make a tasty dinner but would also be great to serve as appetizers.  Everybody loves meatballs!  Well, not my kids, but that might have more to do with the MEATBALL OVERDOSE OF 2007 more than anything else.

Lamb Meatballs with Herbvocado Sauce
Serving size: 5 or 6 meatballs + 1/4 c. sauce
Serves: 6

MEATBALLS
1 lb. ground lamb
1 clove garlic, finely minced
2 T. fresh herbs, finely chopped (mixture of mint, oregano, parsley)
Kosher salt and freshly ground black pepper

SAUCE
6 oz. nonfat Greek yogurt
1 avocado, peeled, pitted, and cut into chunks
1 clove garlic, chopped
1 T. light mayo
1 T. lemon juice
2 T. fresh herbs, finely chopped (mixture of mint, oregano, parsley)
Kosher salt and freshly ground black pepper

In a bowl combine together ground lamb, garlic, herbs, salt and pepper, until the herbs and garlic are evenly distributed.  Form meatballs about the size of a small superball (little bigger than a quarter in diameter).  This should make about 30-32 meatballs at this size.

Over medium heat, place meatballs in a large skillet and partially cover.  Cook for about 5 minutes and turn.  Reduce the heat to medium low and cook for an additional 5 minutes, then turn.  Cook for another 1-3 minutes until the meatballs are cooked all the way through.  Take care not to overcook or they will get a bit dry.

Remove the meatballs from the skillet and set on a paper towel covered plate to soak up some of the grease.

While the meatballs are cooking, make the sauce.  In a food processor add avocado, garlic, mayo, and lemon juice.  Pulse until starting to blend together.  Add Greek yogurt and pulse until smooth.  Remove from food processor and add herbs, stirring until well mixed.  Add salt and pepper to taste.

Serve meatballs with a side of sauce.

Estimated calories:  204 cal/serving

Print it: Lamb Meatballs with Herbvocado Sauce

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2 Responses to “Lamb Meatballs with Herbvocado Sauce”

  1. recipeshappen August 2, 2012 at 6:42 pm #

    Yum!

    Lamb meatballs sound delicious. The only time I ever tried to make meatballs out of anything besides beef it was with ground turkey. Unfortunately, it was in the reduced (close to expiration) section at the store and apparently should have already been tossed, because although I used it the same day I bought it it tasted DISGUSTING.

    It’s scared me from using any ground meat that’s not beef! lol

    Bonnie
    http://www.recipeshappen.com
    http://www.facebook.com/recipeshappen

    • calamityjennie August 3, 2012 at 10:04 am #

      I wouldn’t rule out all other ground meats just yet! You could make these meatballs using ground beef if you’d like though, they’d still be plenty tasty.

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