I feel like I shouldn’t start a red meat recipe off with saying I do not really love red meat. But truth is, I’m not always the biggest fan. You will rarely find me buying beef or pork at the market. Nor will you find me ordering a steak at a restaurant. Lamb, however is my major exception to the red meat rule.

I started buying lamb from Bunker Hill Farms, a local lamb meat vendor that comes out to the Charlottesville City Market on Saturday’s. I’ve experimented with a few cuts now, but I love getting their ground lamb and making meatballs. They’re amazing in sauce, with sauteed vegetables or just to indulge on their own. Using lamb as opposed to traditional beef or pork meatballs keeps things really light and flavorful. Lamb also has a great source of protein, iron, vitamin B12 and omega-3 when eaten in moderation. There’s nothing better than getting a cut of meat that needs nearly no seasoning to sink your teeth into. It’s even better knowing it’s local.

*Note: I have included cooking instructions for both baking and frying the meatballs.

Recipe

Simple Lamb Meatballs

• 1 lb of Ground Grass-fed Lamb Meat
• ½ cup of Bread Crumbs
• 1 egg
• Handful of Fresh Herbs (I use Basil, Parsley & Thyme.)
• 2 Cloves of Garlic
• 1 Tablespoon of Black Pepper
• Generous Pinch of Salt
• Vegetable Oil (if frying)
• • Olive Oil (if baking)

Directions

1. In a large mixing bowl, combine ground lamb, egg, bread crumbs, salt and pepper.

2. Finely chop herbs and fresh garlic. Add to mixture.

3. Using your hands, knead meat until all ingredients are evenly blended.

4. Form 1 inch sized balls and arrange on a baking sheet.

5. For frying: In a large saucepan, heat ¼ cup of vegetable oil on medium. Place meatballs and cover turning every 3-5 minutes till all sides are brown and crispy - approx. 15 minutes. (I like to think of cooking the meatball on three sides to help get an even crispiness.)

6. For baking: Treat the baking sheet with olive oil and baking on 375 for 30-35 minutes.