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Categories:
milk egg bread crumbs mint parsley onion dill clove garlic salt ground black pepper ground lamb vegetable oil Lemon Sauce butter flour salt ground black pepper milk lemon juice lemon zest
Viewed: 89 - Published at: 4 years agoIngredients
- Meatballs:
- 1/3 cup milk
- 1 egg
- 1/3 cup dry bread crumbs
- 1/3 cup snipped fresh mint
- 1/3 cup snipped fresh parsley
- 1/4 cup finely chopped onion
- 2 tablespoons chopped fresh dill
- 1 clove garlic, minced
- 3/4 teaspoon salt
- 1 pinch ground black pepper to taste
- 1 pound ground lamb
- 2 tablespoons vegetable oil, or as needed
- Lemon Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 dash ground black pepper
- 1 cup milk
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Method
- 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.
- 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.
- 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.
- Drain meatballs and transfer them to a serving dish. Spoon the lemon sauce on top.
