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Herb Lamb Meatballs with a Horseradish Dipping Sauce
I am absolutely dreaming of these herb lamb meatballs paired with a horseradish dipping sauce. It is just the perfect, easiest, no fuss mess recipe that is filled with flavor.
In conclusion: you need this for your next weeknight dinner ASAP.
Then you add in a zingy, tangy, spicy horseradish dipping sauce and POW.
*This post is brought to you by American Lamb Board Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are my own.
I am absolutely obsessed with American Lamb – their lamb is local, fresh and they focus on supporting farmers and ranches. It’s a win-win and what I personally choose to purchase. Their ground lamb is accessible and affordable across local markets, making it super easy to pick up for these kinds of recipes.
How to make the Lamb Meatballs:
What makes these meatballs so special is that they are loaded with all my favorites herbs:
- First, dill
- Then, cilantro
- And third, parsley
Really finely chopped and tossed with the ground lamb. It would also be nice to add some mint if you wanted, or garnish with that as well.
The meatballs then bind together from the egg and the panko – but keeps it’s moisture and flavor.
Tip for super tender and moist meatballs:
Another major way it keeps its moisture and stays extremely tender is by adding in grated onion. This is a traditional technique used in a lot of Middle Eastern cooking to help not only bind the meat together, it gives it flavor, aroma and major moisture. This helps so you don’t have dry meatballs – and who wants that.
For the Horseradish Dipping Sauce:
Next, onto the dreamiest, creamiest (and easiest) horseradish dipping sauce.
There are so many variations of these sauces, made with buttermilk, regular milk, straight up sour cream and so on. For the base of this sauce we used mayo and sour cream.
The acidity of the vinegar cut the super spiciness of the horseradish and pairs nicely with the creaminess of the mayo and sour cream.
Ingredients
For The Lamb
- 12 oz Ground American Lamb
- 1 tablespoon dill finely chopped
- 1/3rd cup parsley finely chopped
- 1/2 teaspoon garlic powder
- 1/4th teaspoon chili flakes
- 1/2 teaspoon cumin
- 1/2 small grated onion ~2 tablespoons
- 1/2 of a lemon zest
- 1/3rd cup panko breadcrumbs
- 1 egg
- 1 tablespoon olive oil
- salt & pepper to taste
Horseradish Dipping Sauce
- 1/4th cup mayo
- 1/4th cup sour cream
- 2 tablespoons chives finely chopped
- 1 tablespoon horseradish
- 1 teaspoon white wine vinegar
- salt & pepper to taste
Instructions
- Preheat your oven to 425 degrees. Finely chop your ingredients and onions. In a bowl with your ground lamb, add in all your lamb seasonings, spices and herbs. Mix really well and set aside at room temperature.
- In the meantime; in a bowl, mix your mayo, sour cream, chives, horseradish, white wine vinegar and salt and pepper. Mix well and set in the fridge.
- Next, line a baking sheet with parchment paper (optional to add baking oil spray) and take a small ice cream scooper or tablespoon and scoop your meatballs. Shape in your hand as a ball and place on the baking sheet - it makes about 15-16 meatballs.
- Bake for 10 minutes and broil on high for the last 5 minutes, all in the top rack of your oven. Serve with your horseradish sauce.
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American Lamb is hosting a wonderful holiday giveaway – which includes winning 2 rack of American Lambs!
Looking for more lamb recipes? Start below:
