Pan Roasted Lamb Meatballs With Brussels Sprouts

Pan Roasted Lamb Meatballs With Brussels Sprouts

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

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Categories:  ,

Yields or Serves:  

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[Total: 1   Average: 5/5]

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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

Victoria has been cooking and writing recipes since she was a teenager. 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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