Lamb Meatballs and Vegetables in Lemon Sauce

"These meatballs are delish; serve with rice and a nice n' fresh salad of tomatoes and cucmber with an olive oil/lemon dressing. From Canadian Living Magazine 2002"
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  • Cut carrots and celery into 1/2-inch thick slices. Peel and cut potatoes into 3/4-inch cubes.
  • Place in wide saucepan along with leek/onion, salt and water; bring to boil. Cover and reduce heat to medium; simmer for 10 minutes.
  • Meanwhile, in bowl, lightly beat egg; mix in bread crumbs, onion, garlic, parsley, dill, salt, pepper and cayenne. Add ground lamb and mix well. Form into 1-inch (2.5 cm) balls. Spread flour on plate; roll each ball in flour.
  • In nonstick skillet, heat oil over medium-high heat; brown meatballs.
  • Add meatballs to vegetables; simmer, covered, for 20 minutes. Remove with slotted spoon when cooked through.
  • Meanwhile - in bowl, whisk eggs with lemon juice; whisk in the cooking liquid. Pour back into saucepan; cook, stirring constantly and being careful not to boil, until thick enough to coat back of spoon, about 3 minutes.
  • To serve plate meatballs and vegetables, pour sauce over meatballs and serve with rice and perhaps a salad. Garnish with parsley or dill.

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  1. duonyte
    Loved loved loved the meatballs. No ground lamb in several markets, so I used ground turkey and can only imagine how much better the lamb would have been. I did not have enough fresh dill in the garden due to the hot weather, so used my Recipe #459009 for the meatballs, leaving the fresh to sprinkle as a garnish. The veggies - we just did not care for. The meatballs are so good and they deserve outstanding veggies. Next time I would drop the potatoes and treat the rest of the veggies as aromatics to flavor the water and meatballs as they cook. When mine had finished cooking the allotted time, I did not even have the 1/.2 cup of cooking liquid needed for the sauce left in the pan. I am certain that the tempered eggs are meant to be mixed back into the cooking liquid to create the sauce, otherwise you just have scrambled eggs. So I heated up more broth - 1 1/2 cups or so, used the 1/2 cup needed to temper the eggs, then finished off the sauce. The sauce was delicious not only over the meatballs but also over the rice. I think I would make some kind of spinach to serve with this next time. Definitely a dish worthy of your attention!



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