Tender, flavorful lamb meatballs infused with fresh herbs and spices, served with a creamy horseradish sauce that’s both tangy and spicy. Perfect for an appetizer or a hearty addition to any meal.
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Ingredients
1 lb (456 g) ground lamb
3/4 cup (60 g) bread crumbs
1/2 cup (125 ml) milk
3 cloves garlic, crushed
1/2 cup (60 g) asiago cheese, grated
1/4 cup parsley, chopped
1 tsp ground coriander
1/4 cup mint, chopped
1/4 cup dill, chopped
1 tsp dried oregano
Zest of one lemon
1 egg
1 tsp salt
Fresh cracked black pepper, to taste
Horseradish Sauce Ingredients
1/2 cup mayonnaise
½ cup sour cream
1 tbsp Worcestershire sauce
3 tbsp prepared horseradish
1/3 cup finely chopped dill pickles
2 tbsp hot mustard
2 tbsp chives, chopped
1 tbsp white wine vinegar
Salt and pepper to taste
Servings4-6
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
How To Make It - Prepare the Meatballs
Preheat your oven to 400°F (200°C).
In a small bowl, soak 3/4 cup bread crumbs in 1/2 cup milk until the milk is absorbed.
In a large mixing bowl, combine the ground lamb with the soaked bread crumbs, 1/2 cup grated asiago cheese, 3 crushed garlic cloves, 1/4 cup chopped parsley, 1 tsp ground coriander, 1/4 cup chopped mint, 1/4 cup chopped dill, and 1 tsp dried oregano.
Add the zest of one lemon, one egg, 1 tsp salt, and fresh cracked black pepper to the lamb mixture.
Mix thoroughly until all ingredients are well combined. For seasoning, cook a small piece of the meatball mixture to taste. Adjust salt and pepper if necessary.
Using gloves or damp hands, roll the mixture into bite-sized meatballs and arrange them on a lined baking sheet.
Bake in the preheated oven for 15–20 minutes or until cooked through.
Make the Horseradish Sauce
In a medium bowl, combine ½ cup sour cream, 1/2 cup mayonnaise, 1 tbsp Worcestershire sauce, 3 tbsp horseradish, 1/3 cup finely chopped dill pickles, 1 tbsp hot mustard, 2 tbsp chopped chives, and 1 tbsp white wine vinegar.
Mix well, then season with salt and pepper to taste.
For best flavor, refrigerate the sauce for at least 1 hour or up to 24 hours before serving.
Serve the lamb meatballs warm, with the horseradish sauce on the side for dipping or drizzling. Enjoy as an appetizer or as part of your main dish, especially alongside roast beef!
