100% Grass Fed
Lamb Meatball and Veggie Skewers with Herb Sauce
Spiced lamb meatballs, grilled on a skewer with peppers and onions with a robust herb dipping sauce.
|Prep Time||30 Minutes|
|Cook Time||30 Minutes|
1 pound Atkins Ranch ground lamb
2 large eggs
2/3 cup Italian breadcrumbs
1 tsp olive oil
1/2 cup finely minced yellow onion
1 clove minced garlic
1/4 tsp coriander seeds, crushed
1/4 tsp red pepper flake
1/2 tsp kosher salt
freshly ground black pepper
1 medium red onion, cut into 1 inch stacks
1 medium green bell pepper, cut into 1 inch stacks
1 medium red bell pepper, cut into 1 inch stacks
1 cup flat leaf parsley leaves
2 teaspoons fresh rosemary leaves, minced
2 Tablespoons capers
1 lemon, juiced
2 cloves garlic
1/4 cup extra virgin olive oil
Italian bread to serve
Soak wooden skewers (if using) in water for ten minutes. In a large bowl break apart ground lamb, add whisked egg, and breadcrumbs. In a small sauté pan, add a teaspoon of olive oil and sauté yellow onion and garlic clove with spices for about five minutes until the onion is translucent and the spices are fragrant. Add to the bowl with the lamb. Mix together until combined and form into roughly 1 1/2 ounce balls.
Add ground lamb meatballs to a skewer, alternating with peppers and onions. Cover and refrigerate a minimum of an hour to ensure the meatballs hold together during grilling.
Make dipping sauce by placing ingredients in immersion blender vessel. Blend until smooth. Refrigerate until serving.
Preheat grill to medium high. Add skewers and grill about three minutes on each side, or until an internal temperature of 150 F is reached. Rest five minutes. Serve with dipping sauce and grilled Italian bread.