Friday, September 19, 2014

Herbed Lamb Meatballs with Coconut Milk


For a fairly simple recipe, the results are quite outstanding.  My whole family enjoyed these moist soft lamb meatballs and the accompanying creamy tangy sauce.  Use fresh herbs, if possible, for the most flavor.  If the cost of lamb is prohibitive, you can substitute ground chicken or turkey.

I like to serve these with mashed potatoes and a green salad.


Herbed Lamb Meatballs with Coconut Milk
Serves 4-6
From Small Plates, Sweet Treats by Aran Goyoaga

1 lb ground lamb
2 slices gluten-free bread, crumbled
1 clove garlic, grated or minced
1 egg, lightly beaten
2 Tblsp parsley, chopped
2 Tblsp mint, chopped
1 Tblsp oregano, chopped
1 tsp salt, divided
1/2 tsp paprika
1/4 tsp ground pepper
1 1/2 cups coconut milk (1 15-oz can)
1/2 cup plain yogurt (full fat)
1 Tblsp lemon juice

In a medium bowl, combine the lamb, bread, garlic, egg, parsley, mint, oregano, 1/2 tsp of the salt, paprika and black pepper.  Mix with your hands.  Do not overwork the meat or it will be tough when cooked.  Form 1" meatballs and set on a plate.

In a deep skillet or a Dutch oven bring the coconut milk and remaining 1/2 tsp salt to a low simmer over medium heat.  Add the meatballs, reduce the heat to low, cover and simmer for 20 minutes.

Add the yogurt and lemon juice and gently stir into the sauce to thicken it and remove from heat.  Serve warm.


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