Lamb-Meatballs
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Lamb Meatballs

Dress up lamb with the addition of fresh herbs, spices and enliven with Club House Ragout Gravy for a rich, saucy meal.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Makes: 6 servings
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All You Need

  • 1 lb (500 g) ground lamb
  • ½ lb (250 g) lean ground beef
  • 1 large onion, finely diced
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) each Club House Ground Cinnamon and Club House Ground Cumin
  • 1/2 tsp (2 mL) each Club House Ground Black Pepper and Club House Ground Allspice
  • 1 egg, beaten
  • 1/2 cup (125 mL) chopped cilantro
  • 1/3 cup (125 mL) chopped fresh mint
  • 2 tbsp (30 mL) Billy Bee Honey
  • 1 pkg (35 g) Club House Ragout Gravy Mix with La Grille Steakhouse Onion Flavour

Instructions

  1. Preheat oven to 425°F (220°C). Line baking sheet with parchment paper; set aside.

  2. In large bowl, combine all ingredients except gravy mix. Mix well until thoroughly combined.

  3. Portion into 2 tbsp (30 mL) balls, about 30 meatballs total. Place on prepared baking sheet and roast until browned, about 20 minutes (internal temperature 160°F/71°C).

  4. In large skillet, whisk together 1 ¾ cups (425 mL) water with gravy mix over medium heat and bring to boil, stirring. Reduce heat and simmer 1 minute. Add cooked meatballs; stir to coat and heat through.

  5. Tip: Serve over cooked couscous or stuff into pita with fresh onion, parsley and sliced cucumbers.

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