Pan Roasted Lamb Meatballs With Brussels Sprouts

Pan Roasted Lamb Meatballs With Brussels Sprouts


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  

[Total: 3   Average: 4.7/5]


When I have a busy day, but still want to serve a delicious meal, I make Pan Roasted Lamb Meatballs With Brussels Sprouts. It’s an easy dish to make and a winner in my dinner rotation.

  • 3 Teaspoons Olive Oil (Divided)
  • 2 Garlic Cloves (Minced)
  • 1 1/2 Pounds Ground Lamb
  • 1 Teaspoon Smoked Paprika
  • 1 Teaspoon Powdered Mustard
  • 1 Teaspoon Kosher Salt
  • 1 Pound Brussels Sprouts (Trimmed)
  1. Steam trimmed Brussels sprouts until crisp-tender and set aside.
  2. In large size bowl combine ground lamb, paprika, mustard powder, minced garlic, kosher salt, and 1 teaspoon olive oil. Form into 8 meatballs making sure not to overwork the meat.
  3. Add remaining olive oil to medium-size heavy skillet over a medium-high heat. When skillet is hot add meatballs. If you don’t hear a sizzle then your pan is not hot enough. Sauté for 8 to 10 minutes, turning occasionally, until meatballs are brown on all sides and cooked through. Add steamed Brussels sprouts and cook another 2 minutes.
  4. Remove from heat and transfer to serving platter.
  5. Serve warm.
  6. Serves 4
  7. Prep Time: 25 Minutes Cook Time: 17 Minutes Total Time: 42 Minutes
  8. "Work With What You Got!"
  9. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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