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
- 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
- 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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Dani that looks so amazing. You make me want to add sheep to our place.
Thank you, it’s so yummy!