Lamb and Pork MeatballsCourse: Dinner
I love these meatballs. The flavor is out of this world and they are delicious on their own or served with pasta or risotto. I love the flavors. I made my own bread crumbs as I had some old bread I didn’t want to waste. I just used my food processor and measured out what I needed for this recipe and the rest went into a ziplock bag.
3 oz whole wheat breadcrumbs, about 1 1/2 cups
1/4 cup olive oil
12 oz each ground lamb and ground pork
Fresh ground Pepper
1 cup fresh grated parmesan cheese
1/4 cup chopped fresh parsley
1 lg egg, lightly beaten
1 Tablespoon capers, drained and chopped
- In a large skillet, toss half the bread crumbs with 2 Tablespoons olive oil and a 1/4 teaspoon salt. Cook over medium heat, stirring occasionally, until crumbs are golden brown and crisp, 3 to 5 minutes. Transfer to a bowl to cool. Line a rimmed baking sheet with a couple layers of parchment and set aside.
- In a lg bowl, mix the lamb and pork with 1 teaspoon salt and 1/2 teaspoon fresh ground pepper. Gently mix in the Parmigiano, 1/2 the parsley, the egg, capers, and remaining bread crumbs. Using gloves or hands dipped in cold water, roll each meatball the size of a golfball and place on prepared pan. Continue until there is no more of the mixture.
- Drizzle a little oil over meatballs. Place in the oven for 15- 18 minutes.
- Once done allow to cool for 5 minutes, keep warm in a warmed serving dish.