Lamb Meatballs with Gremolata
Actress Tia Lowry is preparing a delicious lamb dish.

Ingredients for Lamb Meatballs

  • Three 1-inch slices crusty Italian bread, crust removed and cut into cubes
  • 1/2 cup whole milk
  • 2 small shallots, roughly chopped
  • 1 clove garlic, roughly chopped
  • 2 tablespoons dried currants
  • 2 tablespoons pine nuts, toasted
  • 1 tablespoon fresh parsley, stemmed
  • 1 teaspoon ground cumin
  • 1 egg
  • Kosher salt and freshly ground black pepper
  • 1 pound ground lamb (85 percent lean)
  • 1 cup canola oil

Ingredients for Gremolata

  • 1 cup roughly chopped fresh parsley
  • 1/2 cup roughly chopped fresh mint
  • 2 tablespoons pine nuts, toasted
  • 2 cloves garlic, chopped
  • Zest of 1 lemon plus 1 tablespoon juice
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil

Lamb Meatballs - Home & Family


1) For the lamb meatballs: Line a baking sheet with parchment paper.

2) Place the bread in a medium bowl. Pour the milk over the bread and let soak for 10 minutes.

3) Combine the shallots and garlic in a food processor and pulse until finely chopped. Add the currants, pine nuts and parsley and pulse until finely chopped. Add the cumin, egg, 1 teaspoon salt and 1/2 teaspoon pepper and pulse until fully incorporated. Add the lamb and the milk-soaked bread, breaking both up into chunks. Pulse until just combined. Scoop out about 1 tablespoon of the mixture and roll it into a ball. Place on the prepared baking sheet. Continue with the remaining lamb mixture. Refrigerate, covered with plastic wrap, for at least 1 hour.

4) Preheat the oven to 400 degrees F. Line another baking sheet with parchment paper.
Heat the canola oil in a large saute pan over medium-high heat. Add the meatballs and fry on all sides until browned, about 5 minutes. Transfer to the prepared baking sheet and bake until fully cooked, 15 to 20 minutes.

5) For the gremolata: Combine the parsley, mint, pine nuts, garlic, lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processer. Pulse until roughly chopped. While continuing to pulse, add the oil. Season with salt and pepper. Serve on the side with the meatballs.

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