Sometimes I just don’t have time to cook a big meal after I get home from work. I still want us to eat well, but I need to have something quick.
These meatballs can be prepared ahead of time and refrigerated until it’s time to cook them. Cook the beans ahead of time, too, and just warm them up as you’re cooking the meatballs. Or serve with rice or polenta or potatoes.
Enjoy!
Lamb Meatballs with Rosemary & Parmesan
A quick weekday dinner--can be prepped ahead
Equipment
- 1 cast iron pan
Ingredients
- 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
Instructions
- 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.
