This recipe is a new spin on an old classic; lamb and mint.
It is said that this combination came about back in the day when lamb was considered a game meat, and had an off-putting flavor and smell to some people. The addition of mint, usually in the form of jelly, overpowered this “gamey” taste, allowing more people to enjoy the meat.
Here, the mint jelly has been replaced by a mint chimichurri, an Argentinian condiment usually made with parsley. Chimichurri is a rustic, uncooked sauce that is best mixed with a fork. I love to make this mint version when the herbs in our garden are flourishing.
The fresh mint and parsley chimichurri pair beautifully with these meatballs (even if you’re a fan of lamb without the need to disguise its flavor). The garlic, herbs and red pepper flakes add a pop in your mouth that keep you coming back for more.
During the development of this recipe, we did discover that the bake time varied significantly based on altitude. One of us lives 100 feet above sea level, the other just below 7,000 feet. Although oven temperatures can be pretty constant, the variance in air pressure means that meat and other items can take longer to cook at higher elevation. We recommend that you test the doneness with a meat thermometer in order to ensure all meats are cooked to safety, and to your liking.Print
For the Lamb meatballs:
- 2 lbs ground Lamb
- 1 egg, beaten
- 1/3 cup Almond meal
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground coriander
- 1/4 tsp cinnamon
- 1 tsp salt
- 1/2 tsp pepper
For Mint Chimichurri:
- 1 cup loosely packed Parsley, chopped
- 1 cup loosely packed Mint, chopped
- 2 Tbsp minced shallot
- 2 Tbsp Red wine vinegar
- 2 Tbsp Lemon juice
- 1/2 cup Olive oil
- 3 cloves Garlic, minced
- 1/2 tsp salt
- 1/4 tsp red pepper flakes (or to taste)
- 1/4 tsp black pepper
- Preheat oven to 350 degrees.
- Place a cooling rack over a lined baking sheet. If you don’t have a cooling rack, place meatballs directly on lined sheet.
- In a large bowl combine all the meatball ingredients, mix gently.
- Divide meat into 3 oz portions, and roll into balls. I used an ice cream scoop and was able to get exactly 12 meatballs.
- Place meatballs on prepared sheet and bake for 18-30 minutes, depending on desired doneness.
- While meatballs are baking, making chimichurri by combining all ingredients in a bowl.
- Allow meatballs to rest for 5-10 minutes, top with chimichurri and serve!
- Category: Main