Minced Lamb and Horopito Meatballs
Ground lamb meatballs get their distinctive flavor from horopito, a native New Zealand herb with a warm, peppery bite similar to chili. The meatballs cook quickly in a skillet or oven, making them a practical weeknight option. Serve with rice, flatbread, or a simple salad to round out the meal.
Equipment
- Mixing bowl
- Baking tray
- Oven
- Skillet
Ingredients
- 1 pound minced lamb preferably grass-fed
- 2 tablespoons horopito spice can substitute with a mix of pepper and nutmeg
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup breadcrumbs use gluten-free if needed
- 1 large egg lightly beaten
- 2 tablespoons olive oil for cooking
- 1 pinch salt to taste
- 1 pinch black pepper to taste
Instructions
- Preheat your oven to 190°C (375°F). Prepare a baking tray lined with parchment paper.
- In a mixing bowl, combine minced lamb, horopito spice, chopped onion, minced garlic, breadcrumbs, and egg. Add salt and pepper to taste. Mix until all ingredients are well incorporated.
- Form the mixture into golf ball-sized meatballs, about 1.5 inches in diameter. Place them on the prepared baking tray.
- Heat olive oil in a skillet over medium heat. Brown the meatballs in batches until golden brown on the outside, about 3 minutes per side.
- Transfer the browned meatballs to the preheated oven and bake for 10 minutes, or until cooked through.
Notes
- For a spicier kick, add a pinch of chili flakes.
- For a more traditional Italian taste, swap horopito with oregano and basil.
Nutrition
Calories: 527kcalCarbohydrates: 23gProtein: 25gFat: 37gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 129mgSodium: 294mgPotassium: 404mgFiber: 2gSugar: 2gVitamin A: 79IUVitamin C: 2mgCalcium: 104mgIron: 5mg
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