Easiest Lamb Meatballs

I overdo everything, including exaggeration.  Usually I put in too many steps, too many spices, too many flavors, too many words…but not this time.  While we love our meat squares and I always make a big batch so I have some ready in the freezer, these easy meatballs are just lamb, or mutton.  My dear friend from Golden Goose Farm came for a visit and brought her ground lamb mixture and whipped up some delectable meatballs for lunch.  It made me realize that I so often do not just use ground lamb alone, and I had forgotten how amazing the flavor is.

Now my daughter whips these up for a very fast meal with a salad or other vegetable.

This is what I use for about one pound of thawed ground lamb (or mutton.)

Peel two or three cloves of garlic and process in food processor until fine.

Add one egg and process.

Add one/half teaspoon good sea salt and grind some pepper.

Add one pound of thawed ground lamb, put the machine on the dough setting and process for less than one minute.

Put some tallow, coconut oil or butter in a well seasoned cast iron pan and heat it up on the stove.  Make small meatballs and drop them directly into the hot pan and let brown on all sides.  Takes less than 5 min for the whole process. (The only problem is to remember to take the meat out of the freezer beforehand to thaw.)  So juicy!

You can also use beef, elk, or deer meat if you prefer.  Enjoy!

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6 thoughts on “Easiest Lamb Meatballs

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