Meats & Main dishes > Lamb Recipes >
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Spicy Lamb Meatballs with Pan Gravy
12 ounces of lean ground lamb
3/4 cup of dry bread crumbs
1/4 cup of shredded mozzarella cheese
1 tablespoon of plain yogurt
1 teaspoon of minced garlic
1 teaspoon of chopped fresh mint
1/4 teaspoon of ground red pepper
2 cups of chicken stock
1 teaspoon of cornstarch
1/4 teaspoon of salt
1/4 teaspoon of ground black pepper |
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In a medium bowl, combine the lamb, bread crumbs, mozzarella, yogurt, garlic, mint, and red pepper. Mix well. Form into 2-inch balls (makes about 12). Coat a 10-inch no-stick skillet with no-stick spray and place over medium-high heat until hot. Add the meatballs. Cook for 5 minutes. Turn and cook for 5 minutes, or until browned. Add 1 cup of the stock. Bring to a boil. Cover and cook for 15 minutes, or until the meatballs are no longer pink in the center. Transfer the meatballs to a plate; cover to keep warm. Place the cornstarch in a small bowl. Add the remaining 1 cup stock and stir until smooth. Stir in the salt and black pepper. Add to the skillet. Bring to a boil, scrapping to loosen any browned bits on the bottom. Cook, stirring frequently, for 3 minutes, or until the gravy thickens. Serve over the meatballs. Serves 4.
 
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