Lamb Meatballs
Lamb Meatballs

Summer Lamb Meatballs in Wine Reduction

  By Caprice    , ,   ,

February 3, 2015

  • Prep: 35 mins
  • Cook: 40 mins
  • Yields: 4 Servings


1 lbs. Lamb chunks

2 Tbs. Sun Dried Tomatoes and their oil

1 tsp Savoir Faire

1 tsp Lemon Pepper

1 Strip Bacon (optional)

1/4 Cup Bread Crumbs

The Skillet Reduction

2 Tbs. Butter

2 Cups Sliced Fresh Mushrooms (loosely packed)

1/2 Generous Cup of Zinfandel Wine


1Place the first group of ingredients in food processor and puree until well mixed. Form 1 inch balls.

2Heat skillet on low to medium and melt 1 tablespoon of butter. I have 2 tablespoons but it great to melt extra as you cook as necessary to keep it toasting but not burning the butter. If your butter wants to smoke you have the heat too high.

3Brown lamb meat balls evenly. Set aside in a bowl after browning. They will cook completely later.

4Add a bit more butter. When the butter is melted saute the sliced mushrooms. I like a lot of mushrooms and these will cook down. If you don't want them cooked down so much, after a simple saute they can hang out with the meat balls.

5Pour in the wine into the same skillet. Cook till bubbily about 10 to 15 minutes.

6Return the meatballs and cook another 5 minutes

7Return the mushrooms and cook another 5 minutes. (I like my mushrooms al dente)

Serve over pasta or mashed potatoes