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!
I just opened Pinterest to look for ground lamb recipes and this was the top of my feed, we bought a lamb that a friend raised and the chops have been fantastic but I am ready to break into the 5lbs ground we have. This looks perfect for something other than burgers, and also right up our alley of new takes on comfort food classics! We will be trying it tomorrow!
How did it turn out?
AMAZING! We’ve actually made it a couple times. It is a nice quick filling dinner, and there is always a little left over for lunch the next day