Lamb and Veal Meatballs with Spring Onions 


These wonderful meatballs are great by themselves or paired with a light and airy Avgolemono soup. Actually, I came across the idea of pairing a meatball with this classic greek preparation somewhere on the internet and basically ran off with it to make one of my favorite quick and easy meals.  For the meatballs you will need:

  • 1# ground lamb
  • 1# ground veal
  • one small bunch of fresh spring or green onions, thinly sliced
  • large handful of dried peppermint or spearmint
  • large handful of Aleppo Pepper
  • pinch of marjoram
  • large shake of Sunny Paris Seasoning(includes purple shallot, chives, green peppercorns, french basil, french terragon, chervil, bay leaf and dill weed), but no more than a ¼ cup
  • a dash of red wine and or worchestershire
  • salt to taste
  • 1 egg

Preheat oven to 350 degrees, depending on oven(mine has convection bake so it browns real nicely). Combine all dry ingredients and the ground meat together, well. Add egg, wine and/or worchestershire and mix to combine. The mixture should be kinda wet so as to dehydrate the herbs and shallot. Let sit for about ten minutes, then roll into meatballs with your hands and line on parchment paper on a sheet pan. Bake until brown on top, then use tongs to flip the balls over and bake on other side, removing once to check doneness, if you like em extra crispy you can return to oven, but take care not to over cook them. Remove and set to side. 

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s