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Lamb Meatballs with Rosemary & Parmesan

Lamb Meatballs | Shady Side Farm | Holland Michigan

Meatballs made with 100% grass-fed lamb, served with creamy Shady Side Farm beans… does it get any better than this?

Lamb Meatballs with Rosemary & Parmesan


  • 1 pound ground lamb
  • 1/4 cup rolled oats
  • 2 garlic cloves peeled and chopped
  • 1 tablespoon dried rosemary or 2 tablespoons fresh
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons olive oil


  • Mix together lamb, oats, garlic, rosemary, salt, pepper and cheese, blending well. Form into 1-inch meatballs. Heat oil in a large skillet and brown meatballs well. Remove meatballs and set aside.
  • Serve with creamy beans (Dapple Grey, Arikara) lightly seasoned with butter and salt.

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