Recipes

Lamb & Mushroom Meatballs for Stress Free Holiday Entertaining

Lamb & Mushroom Meatballs for Stress Free Holiday Entertaining

This week’s Sunday Supper is all about spreading holiday cheer with a festive and easy-to-make recipe for Lamb and Mushroom Blended Meatballs, courtesy of the culinary experts at The Mushroom Council. These savory meatballs are perfect for passed holiday appetizers or as part of the main meal at your seasonal gatherings.

The secret to their delicious juiciness lies in the perfect blend of fresh Button Mushrooms and Aussie Lamb. With long-grain rice adding tenderness to every bite and a festive mix of herbs, these meatballs are sure to bring warmth and flavor to your holiday table.

For more mushroom-filled holiday inspiration, be sure to follow @MushroomCouncil on Instagram.

Ingredients:

  • 12 ounces ground Aussie lamb
  • 4 ounces white button mushrooms, finely chopped
  • 1/4 cup cooked long grain rice, cooled
  • 1/4 cup pine nuts (Grate in the FinaPod GT)
  • 1/4 cup chopped yellow onion
  • 2 garlic cloves, chopped
  • 1 Tbsp. chopped fresh mint
  • 1 Tbsp. chopped fresh parsley
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. fine ground coarse sea salt (Grind in FinaPod Pro Plus)
  • 1/4 tsp. ground black pepper (Grind in FinaPod Pro Plus)

Cucumber Yogurt Dipping Sauce

Directions:

1. To make the meatballs, preheat the oven to 400 degrees F. Cover a rimmed baking sheet with parchment paper.

2. Add the lamb, mushrooms, and rice to a large bowl. Use clean or gloved hands to mix well.

3. Place the onion, garlic, mint, parsley, and lemon juice in a small food processor or single serve blender cup. Puree the ingredients until all are finely chopped.

4. Transfer the blended contents into the bowl with the meat and mushrooms.

5. With your FinaMill grate the pine nuts directly over the meat and mushrooms.

6. Add salt and pepper. Stir all ingredients well to combine. Form into golf ball-size balls to make 14 meatballs. Place on the prepared baking sheet. Bake for 20 minutes, or until cooked through and no longer pink in the center.

7. While the meatballs are baking, make the dipping sauce.

8. To make the dipping sauce, grind the correct amounts for coarse sea salt, cumin, coriander, and cinnamon in the FinaPods.

9. Place the ground spices and rest of the sauce ingredients in a small food processor or single serve blender. Puree until smooth and the vegetables are very finely chopped. Pour into a small bowl and serve alongside the meatballs for dipping or drizzling.

Previous
Next