Meatballs are usually paired with a heavy sauce, but I love the addition of an herby vinaigrette to lighten the lamb’s strong flavor. The lamb also holds up well to the garlic slivers scattered throughout the meatballs—my favorite parts.
Prep time 25 minutes
Makes 24 meatballs
For the meatballs:
2 pounds (905 g) ground lamb
1 shallot, minced (about 1/4 cup, or 40 g)
8 cloves garlic, thinly sliced
1 tablespoon Dijon mustard
1 tablespoon fresh minced mint
2 tablespoons fresh minced flat-leaf parsley
1/2 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons (28 g) avocado or coconut oil
1/2 cup (120 ml) chicken or vegetable broth
For the vinaigrette:
1/2 cup (120 ml) red wine vinegar
2 tablespoons fresh minced mint
2 tablespoons fresh minced flat-leaf parsley
1 teaspoon fresh minced rosemary
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/2 cup (118 ml) extra-virgin olive oil
1 In a medium bowl, combine the lamb, shallot, garlic, mustard, mint, parsley, salt, and black pepper. Mix it gently with your hands until thoroughly combined.
2 Form the mixture tightly into 11/2-inch (3.5 cm) balls and place them on a large plate. You should have about 24.
3 Heat the oil in a large nonstick skillet over medium-high heat. Sear the meatballs in batches on two sides until a golden brown crust forms. Transfer the meatballs to a 4-quart (3.8 liter) slow cooker. Pour the broth into the cooker. Cover and cook on low for 3 to 4 hours, until the meatballs are cooked through.
4 Combine the vinaigrette ingredients in a lidded container (like a pint-size [475 ml] mason jar). Close and shake well. Store chilled until ready to use.
5 Serve the meatballs with a couple of spoonfuls of vinaigrette over the top.
