Lamb Meatballs with Creamy Gravy Recipe

Lamb Meatballs with Creamy Gravy. This lamb meatballs recipe is moist and has such a good balance of flavors. The meat balls hold together well, and will not disappoint. This recipe is easily doubled to serve guests or bring to a potluck.

I have really enjoyed cooking with lamb these last couple months. Our very own homegrown lamb, it’s something special that’s for sure. Let’s get to the recipe!

Ingredients

1 lb ground lamb

1/4 cup flour

1 egg

2 cloves garlic

1 teaspoon salt

1/2 teaspoon pepper

1 tsp herb de provence

1 small onion

2 cups broth

1 cup whole milk

Directions

Peel and chop the garlic, and finely chop the onion. Add all ingredients to a bowl (except the broth and milk), and mix together. Shape into 15-20 balls and place them on a pan. Cover and put them in the fridge for 4-12 hours.

When ready to cook them, heat a large cast iron skillet to medium/high heat. Add a tablespoon of butter, lower the heat to medium and put the meatballs on the pan. Let them cook for 2-3 minutes before turning. Turn them 3-4 times until they are done to your liking, and move them around the pan so they cook evenly.

Remove meatballs from the pan and add 1/4 cup flour, and stir to combine with the liquid on the pan. Slowly stir in 2 cups broth and 1 cup milk. Bring to a simmer, and salt and pepper to taste. When it has thickened add the meatballs back to the pan.

Turn the heat off and let it cool off for about 5 minutes before serving. To take to a potluck I would put them in a pot or a crock pot. At home I served them with garlic mashed potatoes. Yum! See below for a printable recipe. Enjoy this meal, and let me know in the comments if you made it!

Lamb Meatballs with Creamy Gravy Recipe

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

Author: Desolate Homestead

Ingredients

1 lb ground lamb
¼ cup flour
1 egg
2 cloves garlic
1 teaspoon salt
½ teaspoon pepper
1 tsp herb de provence
1 small onion
2 cups broth
1 cup whole milk

Instructions

Peel and chop the garlic, and finely chop the onion.
Add all ingredients to a bowl (except the broth and milk), and mix together.
Shape into 15-20 balls and place them on a pan.
Cover and put them in the fridge for 4-12 hours.
When ready to cook them, heat a large cast iron skillet to medium/high heat.
Add a tablespoon of butter, lower the heat to medium and put the meatballs on the pan.
Let them cook for 2-3 minutes before turning.
Turn them 3-4 times until they are done to your liking, and move them around the pan so they cook evenly.
Remove meatballs from the pan and add ¼ cup flour, and stir to combine with the liquid on the pan.
Slowly stir in 2 cups broth and 1 cup milk.
Bring to a simmer, and salt and pepper to taste.
When it has thickened add the meatballs back to the pan.
Turn the heat off and let it cool off for about 5 minutes before serving.
To take to a potluck I would put them in a pot or a crock pot.
At home I served them with garlic mashed potatoes.

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