Ingredients
4
4 servings
- •⅓ cup milk
- •1 egg
- •⅓ cup dry bread crumbs
- •⅓ cup snipped fresh mint
- •⅓ cup snipped fresh parsley
- •¼ cup finely chopped onion
- •2 tablespoons chopped fresh dill
- •1 clove garlic, minced
- •¾ 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
- •¼ teaspoon salt
- •1 dash ground black pepper
- •1 cup milk
- •2 tablespoons lemon juice
- •1 teaspoon lemon zest
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 453
- Carbohydrate: 16g
- Fat: 31g
- Fiber: 1g
- Protein: 26g
- Sugar: 5g
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