Lamb has a delicate flavor. Tasted alone, there’s a sweetness to it, a luxuriousness you don’t find in other meats. It’s softer, more likely to make you pause mid-chew to marvel at its richness.
If ever lamb graces a menu, I’m almost assuredly ordering it. I love it that much. Braised lamb shank? I’ll take it. Lamb chops? Send them over. Spiced lamb burger with mint? Swoon.
Here, I’ve upgraded traditional beef meatballs to a deluxe version with lamb. Sweet apricot, bright parsley, rich lamb, sharp garlic, and coriander.
The marriage of flavors is downright delightful.
Lamb Meatballs with Parsley and Apricot
- 1 pound ground lamb
- 1/4 cup fresh flat leaf parsley a handful, finely chopped
- 1/4 cup dried apricots finely chopped
- 2 cloves garlic minced
- 1/2 small red onion finely chopped
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Combine all ingredients in a large bowl. Use your hands to mix until well blended.
- Roll the mixture into 20 meatballs.
- Place on a foil lined broiler pan and broil for 8-10 minutes, until the meatballs are cooked through and no longer pink in the centers.
photo by: Skånska Matupplevelser