Beef AND LAMB – it’s what’s for dinner!

By Liz on May 2, 2017

A combination of beef and lamb makes for easy and delicious meatballs with just a few simple additions.

The basic recipe:

1 package lamb
1 package ground beef
1.5 T lemon pepper (T = tablespoon)
1.5 T Italian seasoning
1/2 cup finely diced onion (about 1/2 of a medium onion: yellow, white or sweet onion)
1/3 cup breadcrumbs (you can also use cracker crumbs)
1 egg

Mix all together. Refrigerate for an hour if possible but no problem to cook immediately.
Form meatballs golf ball sized.

To cook, you can bake them on a sheet pan, or “fry” them in a fry pan and then cook in gravy or tomato sauce.

For baking: 425 oven for 15-20 minutes to internal temperature of 160 or until they are NOT pink inside.

Below are the step by step instructions:

The meat.

The rest of the ingredients.

Mix the meats, spices, onion, breadcrumbs and egg.

Your hands are the best tool for this!

Roll mixture into golf ball sized meatballs.

See recipe above for different cooking options.

I baked at 425 for 18 minutes. Internal temperature was 178 and…

If you don’t have a meat thermometer, cut one open. It should look done with no pink inside.

Serving options:

You can make a gravy from the drippings and serve over rice or noodles.

OR

Add the meatballs to tomato sauce and serve over spaghetti or any pasta OR in a roll for a meatball sandwich.

OR

Split them and serve on small rolls – Sliders!

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