Lamb meatballs for Easter

My phone calls with my father have become more frequent during the global pandemic. We talk a lot about art, which has been a big part of my father’s life.. and food obviously, as it is near to both of our hearts… a lifestyle and a passion.

During our last call, my father mentioned my mothers’ famous recipe for meatballs, which is one of my favorite food memories from when I was a child. My mother would make them for all celebratory events and the consensus on them was always the same…..mmmmmmm… heavenly! The taste would take you on a journey. I decided to make them right away and they ended up tasting incredible. It took me back to my childhood in Italy.

For the meat, I used minced lamb, which has a nice flavor and a soft texture. You can also use just lamb, but I’d recommend mixing in some beef and pork, for example, to soften the taste. Example: 1/3 lamb, 1/3 pork, 1/3 beef.

LAMB MEATBALLS

500g of organic minced lamb
1 sweet onion
3-4 garlic
a bundle of parsley
2 rosamunda potatoes
salt
pepper

For breading:
1 egg
Panko flour

To tie the lamb meatballs, I boiled too full Rosamunda potatoes, which you should cook with the peels on them so they won’t break. I then mashed the potatoes and mixed them in with the minced lamb. I cut the onions and garlic into small bits, added some salt, pepper, and a bundle of parsley. Unlike normally, the egg and flour are added on top of the meatballs. First, you roll it through the egg, and then the flour. I used gluten-free Panko flour, which is a Japanese version of bread crumbs. They are specifically made for breading and glazing. The end result with Panko flour is so nice and crunchy!

To get a beautiful color to them, I used a cast iron pan. Then I put them in the oven at 200 degrees for 15 minutes and finished them off with 5 more minutes at 250. I made a few without the breading and they were delicious as well!