Meatballs with Leftover Leg of Lamb

Ingredients

• 1 lb. leftover leg of lamb, shredded
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 2 cloves garlic, minced
• 1/4 cup parsley, chopped
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 2 tbsp. olive oil

Instructions

1. In a mixing bowl, combine the shredded lamb, breadcrumbs, milk, Parmesan cheese, beaten egg, minced garlic, chopped parsley, salt, and black pepper.
2. Gently mix all the ingredients until well combined. Be careful not to overwork the mixture as it can make the meatballs tough.
3. Using a cookie scoop or spoon, form the mixture into 1 1/2 inch meatballs and place them onto a baking sheet lined with parchment paper.
4. Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs and cook for 8-10 minutes until browned on all sides and cooked through.
5. You can serve the meatballs with your choice of sides such as roasted vegetables, mashed potatoes, or salad.

Verdict

These meatballs made with leftover leg of lamb are a delicious and budget-friendly way to enjoy meatballs. The addition of Parmesan cheese, garlic, and parsley, gives them a flavorful taste that’s hard to resist. They are perfect for a weeknight dinner, and the leftovers can be easily reheated for lunch the next day.

Serving Suggestions

Serve hot meatballs with a side of your favorite veggies or salad. These meatballs also go well with creamy mashed potatoes or steamed rice. For a quick and easy dipping sauce, mix together some Greek yogurt, lemon juice, and chopped mint.