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Lamb, Rosemary & Garlic Meatballs

lamb, rosemary & garlic meatballsSometimes the only thing which will satisfy our taste buds and fill our stomachs is good old comfort food. Think fish pie, shepherds pie, casserole, bangers and mash etc. How about delicious lamb, rosemary and garlic meatballs? These great tasting meatballs are perfect to serve up to the family on a cold winter’s night and if you have made too many then put them in the freezer for another time. The serving suggestion in the picture above I think is rather fabulous – put them in a Yorkshire pudding and roast some veggies. Then make a lovely gravy and you’ve got a great comfort food right there! Of course if that’s not up your street then serve with what you love.

Serves 4.


  • 2 tbsp olive oil
  • 1 large onion, finely diced
  • 4 garlic cloves, crushed
  • 1 egg
  • 500 g lamb shoulder, minced
  • 100 g breadcrumbs
  • 2 tbsp rosemary, finely chopped
  • 2 tbsp flat leaf parsley, finely chopped
  • 2 tsp wholegrain mustard
  • 1 lemon, zested and juiced


Preheat the oven to 220C/200C fan/ gas 7 and line a baking tray with non-stick baking parchment.

Heat the oil in a large heavy-based pan. Add the onions and cook on a low heat for 2 minutes. Add the garlic and continue to cook on a low heat for 3 more minutes, or until the onion is translucent. Remove from the heat and allow to cool.

Beat the egg in a large mixing bowl, then add the rest of the ingredients and mix with your hands until well combined.

Form the mixture into 16 balls, each 5cm in diameter, packing each one firmly. Place them on the prepared baking tray. Bake for 15-18 minutes, turning the tray halfway through. The balls should begin to brown on the top, but keep an eye on them to make sure that the balls don’t get burnt underneath.

Serve with spaghetti, mashed potato or with a Yorkshire pudding, roast vegetables and gravy.

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