Lamb Meatballs and Vegetables in Lemon Sauce
Succulent and flavorful, these Lamb Meatballs and Vegetables in Lemon Sauce are a Mediterranean-inspired dish that strikes the perfect balance between hearty comfort and zesty brightness. Juicy lamb meatballs, infused with Parmesan, garlic, and fresh parsley, are browned to perfection before simmering in a vibrant medley of sautéed carrots, zucchini, and onions. The dish is completed with a silky lemon sauce, crafted with fresh lemon juice and thickened to perfection, adding a tangy twist that elevates every bite. Ready in just one hour, this comforting yet elegant meal pairs beautifully with rice or crusty bread, making it a show-stopping weeknight dinner or an impressive centerpiece for entertaining. Perfect for fans of wholesome lamb recipes, tangy lemon sauces, and veggie-packed dishes!
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Ingredients
- 500 g ground lamb
- 60 g breadcrumbs
- 30 g Parmesan cheese, grated
- 3 cloves garlic, minced
- 15 g fresh parsley, chopped
- 1 large egg, beaten
- 2 tbsp olive oil
- 2 medium carrots, diced
- 1 large zucchini, diced
- 1 medium yellow onion, finely chopped
- 500 ml chicken or vegetable stock
- 60 ml lemon juice
- 15 g cornstarch
- 30 ml water
- 1 tsp salt
- 0.5 tsp black pepper
Directions
Step 1
In a large bowl, combine the ground lamb, breadcrumbs, Parmesan cheese, minced garlic, parsley, egg, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix thoroughly until well combined.
Step 2
Form the mixture into small meatballs, about 1 inch in diameter. Set aside on a plate.
Step 3
In a large skillet or deep pan, heat 1 tablespoon of olive oil over medium heat. Add the meatballs in batches and brown them on all sides. Remove the browned meatballs from the pan and set aside.
Step 4
In the same pan, add the remaining 1 tablespoon of olive oil. Sauté the diced carrots, zucchini, and onion for 5-7 minutes until softened.
Step 5
Return the meatballs to the pan and pour in the chicken or vegetable stock. Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally.
Step 6
In a small bowl, mix the lemon juice, cornstarch, and water until smooth. Slowly pour this mixture into the pan while stirring continuously.
Step 7
Let the sauce thicken for 2-3 minutes. Taste and adjust seasoning with the remaining salt and pepper, if needed.
Step 8
Serve the lamb meatballs and vegetables warm, optionally garnished with additional parsley. Pair with rice or crusty bread for a complete meal.
Nutrition Facts
| Serving size | (1813.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2352.1 |
| Total Fat 145.3g | 0% |
| Saturated Fat 53.3g | 0% |
| Polyunsaturated Fat 9.6g | |
| Cholesterol 695mg | 0% |
| Sodium 7798.4mg | 0% |
| Total Carbohydrate 105.3g | 0% |
| Dietary Fiber 11.9g | 0% |
| Total Sugars 23.5g | |
| Protein 159.7g | 0% |
| Vitamin D 60IU | 0% |
| Calcium 694.2mg | 0% |
| Iron 16.1mg | 0% |
| Potassium 3381.5mg | 0% |
Source of Calories