On our trip to New Zealand we ate a ton of grass-fed lamb. It was delicious! We decided that we wanted to make some new lamb recipes for the site that were a little different, But we knew we wanted to make something with ground lamb. Normally when you think of ground lamb, Lamb Kofta comes to mind, which we love, but we wanted to make something a little more indulgent. We came up with these Lamb Meatballs with Gravy over Egg Noodles. For this recipe, we used Silver Fern Farms premium ground lamb, which is from New Zealand and 100% grass-fed. That means the flavor and quality of the lamb is top notch. The sheep can graze freely, 365 days a year, which means they can eat and live like they would naturally, and therefore have much less stress.
All of the lamb is 100% grass-fed, 100% pasture-raised, no hormones, no antibiotics, and no feed lots.
We love making double batches of meatballs because they freeze really well and then they are ready to use when you are, making this recipe even easier if you make the meatballs in advance!
Grass-fed Lamb Meatballs
INGREDIENTS
Meatballs
- ½ cup onion very finely diced
- 1¼ tsp salt
- 1 tsp garlic powder
- 1 tsp cumin
- ¼ tsp cracked black pepper
- ¼ tsp ground cinnamon
- 1 lbs Silver Fern Farms 100% grass-fed premium ground lamb
gravy
- 3 tbsp unsalted butter
- 3 tbsp flour
- 1 tbsp minced thyme plus more for garnish
- 1½ cups chicken stock
- salt and pepper to taste
serving
- 12 ounces egg noodles
INSTRUCTIONS
- Preheat oven to 350˚F.
Meatballs
- Place onion, garlic, salt, garlic powder, cumin, black pepper, and cinnamon into a mixing bowl and toss together. Add ground lamb and mix together until fully combined.
- Form tablespoon sized meatballs and place onto a baking sheet, 1 inch apart.
- Bake meatballs for 18 to 22 minutes or until just cooked through. Remove from heat and set aside.
Gravy
- Place a saucepan over medium heat and melt butter. Add flour and whisk together. Add thyme and continue to whisk together. Slowly whisk in stock and continue to whisk together until mixture is smooth. Season with salt and pepper. Continue to simmer mixture until slightly thickens enough to coat the back of a spoon, 4 to 5 minutes. Remove from heat.
- Add meatballs to gravy and toss together. Pour meatball and gravy mixture over a bed of cooked egg noodles. Top with more thyme leaves. Serve with a salad or your favorite vegetables
Did you make this recipe? We want to see!
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How did the gravy come out pink/red in the pictures? Mine was very white- butter, flour, stock. Where did the color come from??
The gravy is actually a lighter brown and the color came from the stock I used
I’m in, can’t think of a meatball recipe I don’t like but can’t remember having tried lamb meatballs before, so thank you for this recipe!
Cooking meat ball is one of my favorite.Thank you for showing the other type of cooking.