Perfectly portioned lamballs, or lamb meatballs, smothered and creamy mushroom sauce make a beautiful appetizer. I love the rich taste of lamb and these meatballs are paired with compatible vegetables, spices, and mushrooms for an earthy yet dreamy dish.
“Earthy.” Such a funny term do describe food dishes but seems to fit very will with these lamb meatballs in mushroom sauce. I mean, lamb is sometimes described as an “earthy” taste. Now, don’t think of dirt because I say “earthy.” Earthy is luscious, robust, natural, hearty, and gorgeous. Combine that with an atmosphere of creamy sauce and you have the perfect appie.
Allow me to get technical, but do you know what the awesome thing is about meatballs? The surface area. When balls of raw ground lamb are suspended over a rack, the outer surface of each ball cooks a mouthwatering meaty glaze. The center retains the moisture and flavors, only secreting the savory juices on that first bite. Imagine those juices intermixing with the buttery smooth sauce. Heaaaven!
Lamb may be an acquired taste for some, and others may feel baaaaad for eating young things (sorry :)). It did take me a while for my taste buds to warm up to lamb, and now I love it. Oh so tender, yet surprises you with a strength and uniqueness. The meatballs are mixed with some vegetables and spices that fit harmoniously with lamb. Hey, and they’re “earthy” too! Bush leaves, tree bark, roots!
The balls are great on their own, mind you, but drizzled with the ethereal mushroom sauce will send you up to cloud nine. It is very addicting. Using pure mushrooms is the way to go. The meatballs do so well with the sauce, yet only a small dip is needed. Though I won’t blame you if you drown your balls in the creamy shroom sauce.
- 1 lb of Ground Lamb
- 1 Carrot, finely chopped
- 1 teaspoon of Cinnamon
- 1½ Tablespoons of Fresh Mint, finely chopped
- 1 Tablespoon of Oregano
- 1 teaspoon of Salt
- 1 egg
- ¼ cup of Crushed Plantain Chips
- 1 Tablespoon of Butter or Ghee
- 2 Shallots, minced
- 3 Garlic Cloves, minced
- 2 Portabello Mushroom Caps
- 8 ounces of White Mushrooms
- 1 cup of Beef Broth
- 1 can of Full Fat Coconut Milk
- 2 Tablespoons of Worcestershire Sauce
- (optional) 1 Tablespoons of Tapioca Starch
- Preheat oven to 375F. Generously apply cooking fat to a roasting mesh rack.
- Mix together meatball ingredients. Try not to overmix.
- Roll into 1 Tablespoon size balls and place on the greased rack. Set a cookie sheet under the rack to catch the drippings.
- Bake at 375 F for 15-18 minutes and set aside.
- Heat the butter/ghee in a saucepan to medium.
- Add the shallots and garlic and cook until barely translucent. About 1-2 minutes.
- Add the rest of the ingredients and cook until mushrooms are soft.
- Whisk in the tapioca starch to thicken the sauce if so desired.
- Drown the meatballs in the delicious sauce and enjoy!
- You can substitute the plantain chips for an equal amount of almond flour.