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Loanding
Great lamb meatballs with an excellent lemon sauce.
Ingredients
- milk: 0.33333 cup
- egg: 1 piece
- dry bread crumbs: 0.33333 cup
- snipped fresh mint: 0.33333 cup
- snipped fresh parsley: 0.33333 cup
- onion: 0.25 cup (finely chopped)
- fresh dill: 2 Tbsp (chopped)
- clove garlic: 1 piece (minced)
- salt: 0.75 tsp
- pinch ground black pepper: 1 piece (to taste)
- ground lamb: 1 pound
- vegetable oil: 2 Tbsp (or as needed)
- butter: 2 Tbsp
- all-purpose flour: 2 Tbsp
- salt: 0.25 tsp
- dash ground black pepper: 1 piece
- milk: 1 cup
- lemon juice: 2 Tbsp
- lemon zest: 1 tsp
Metric Conversion
Stages of cooking
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Beat milk and egg together in a large bowl. Stir in bread crumbs, mint, parsley, onion, dill, garlic, salt, and pepper. Add ground lamb; mix well. Shape into 1-inch meatballs.
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Heat oil in a large skillet over medium heat. Add meatballs; cook until browned, 1 to 2 minutes per side. Reduce heat and cover; cook until meatballs are no longer pink in the center, 15 to 20 minutes.
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Meanwhile, melt butter in a saucepan. Blend in flour, salt, and pepper. Add milk; cook and stir until thickened and bubbly, about 5 minutes. Simmer for 2 minutes more. Stir in lemon juice and zest.
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Drain meatballs and transfer them to a serving dish. Spoon the lemon sauce on top.
