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Lamb Meatballs in Lemon Sauce

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PREP TIME
30 min
COOKING TIME
20 min
TOTAL TIME
50 min
SERVINGS
4 servings
Dinner
Lamb Meatballs in Lemon Sauce
Ingredients
  • 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
  • 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
Instructions
1
Combine milk and egg in a spacious container, whisking them together until smooth. Introduce bread crumbs, mint, parsley, onion, dill, garlic, salt, and pepper into the mixture, stirring until well incorporated. Add ground lamb to the bowl and blend everything together thoroughly. Form the mixture into 1-inch meatballs, making sure they are uniform in size.
2
Heat oil in a large skillet over medium heat. Add the meatballs and cook until they develop a brown color, 1 to 2 minutes on each side. Decrease the heat and cover the skillet; continue cooking until the meatballs lose their pink color in the center, taking 15 to 20 minutes.
3
Simultaneously, melt butter in a saucepan over low heat. Combine flour, salt, and pepper with the melted butter, stirring until smooth. Gradually add milk to the saucepan, cooking and stirring constantly until it thickens and becomes bubbly, approximately 5 minutes. Continue to simmer the mixture for an additional 2 minutes before adding lemon juice and zest.
4
Remove the meatballs from the skillet with a slotted spoon, transferring them to a serving dish. Pour the lemon sauce over the meatballs, coating them evenly.