New Zealand Grass-fed Lamb Meatballs Recipe
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 30 minutes
This indulgent recipe from Spoon Fork Bacon combines New Zealand grass-fed lamb meatballs with gravy and egg noodles. The ultimate comfort food! We love serving this with a salad or grilled vegetables for a balanced meal.
Tip: Make a double batch of meatballs and freeze the excess until you’re ready to use them. Easy made easier!
Ingredients:
For the Meatballs:
- 1 lb. New Zealand grass-fed ground lamb (Tip: Look for the Taste Pure Nature logo)
- 1/2 cup onion, very finely diced
- 1 1/4 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/4 teaspoon cracked black pepper
- 1/4 teaspoon ground cinnamon
For the Gravy:
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 1 tablespoon minced thyme, plus more for garnish
- 1 1/2 cups chicken stock
- Salt and pepper, to taste
To Serve:
- 12 oz egg noodles, cooked
Directions:
For the Meatballs:
- 1. Preheat oven to 350°F
- 2. Combine onion, garlic, salt, garlic powder, cumin, black pepper, and cinnamon in a mixing bowl and stir. Add ground lamb and mix until fully combined.
- 3. Form tablespoon sized meatballs and place onto a baking sheet, 1 inch apart.
- 4. Bake meatballs for 18 to 22 minutes or until just cooked through. Remove from heat and set aside.
For the Gravy:
- 5. Place a saucepan over medium heat and melt butter. Add flour and whisk together. Add thyme and continue to whisk together. Slowly whisk in stock and continue to whisk together until mixture is smooth. Season with salt and pepper.
- 6. Continue to simmer until mixture slightly thickens, enough to coat the back of a spoon, 4 to 5 minutes. Remove from heat.
- 7. Add meatballs to gravy and toss together.
To Serve:
- 8. Pour meatball and gravy mixture over a bed of cooked egg noodles and top with thyme leaves.