Lamb Meatball & Veggie Skewers with Herb Sauce Recipe

Servings: 6
Prep Time: 1 hour 10 minutes
Cook Time: 15 minutes

Elevate your grilling game with this lamb meatball and veggie skewers recipe from Atkins Ranch. Spiced New Zealand grass-fed lamb meatballs are grilled on a skewer with vibrant veggies and served with a robust herb sauce.

Ingredients:

For the Skewers:

1 lb. New Zealand grass-fed ground lamb (Tip: look for the Taste Pure Nature Logo)
2 large eggs, whisked
2/3 cup Italian breadcrumbs
1 teaspoon olive oil
1/2 cup yellow onion, minced
1 clove garlic, minced
1/4 teaspoon coriander seeds, crushed
1/4 teaspoon red pepper flakes
1/2 teaspoon kosher salt
Freshly ground black pepper
1 medium red onion, cut into 1-inch stacks
1 medium green bell pepper, cut into 1-inch stacks
1 medium red bell pepper, cut into 1-inch stacks

For the Herb Sauce:

1 cup flat leaf parsley leaves
2 teaspoons fresh rosemary leaves, minced
2 tablespoons capers
1 lemon, juiced
2 cloves garlic
1/4 cup extra virgin olive oil

To Serve:

Italian bread, sliced and grilled

Directions:

For the Herb Sauce:

1. In a blender, add all ingredients and blend until smooth. Refrigerate until serving.

For the Skewers:

2. If using wooden skewers, soak in water for ten minutes.
3. In a large bowl, break apart ground lamb, add whisked egg and breadcrumbs.
4. In a small sauté pan over medium heat, add 1 teaspoon olive oil and saute yellow onion and garlic clove with spices for about 5 minutes until the onion is translucent and spices are fragrant.
5. Add onions to bowl with ground lamb. Mix together until combined and form into roughly 1.5-ounce meatballs.
6. Thread skewer with ground lamb meatballs, alternating with peppers and onions. Cover and refrigerate for at least one hour, to ensure meatballs hold together during grilling.
7. When ready to cook, preheat grill to medium-high.
8. Add skewers and grill about three minutes on each side, or until an internal temperature of 150° F is reached.
9. Rest 5 minutes.