Mom's Ground Lamb/ Carrot Balls

Submitted by Bergy

"I loved it when mom made these lamb balls. It's a great way to use up left over roasted lamb too. Serve with new minted potatoes, fresh peas & a salad."

 

• Ready In: 40mins
• Ingredients: 15
• Serves: 4

ingredients

• 1 lb raw ground lamb or 1 3/4 cups cooked ground lamb
• 1 cup grated carrot
• 1 egg
• salt & pepper
• 1 teaspoon paprika (optional)
• 1⁄4 cup flour
• 1 teaspoon dill seed
• 2 tablespoons vegetable oil

• Sauce

• 2 tablespoons vegetable oil
• 3 tablespoons flour
• 1⁄2 cup water
• 2 teaspoons dried parsley
• 1 cup sour cream
• salt & pepper
• 8 tablespoons madeira wine or 8 tablespoons sherry wine (optional)

directions

1. Mix the lamb, carrots, egg,dill seed, paprika together.
2. Form small balls (about 30).
3. Heat oil on a frypan and brown the balls.
4. Meanwhile make the sauce:Heat the oil on a pan add the 3 tbsp flour to make a roux.
5. Slowly while stirring add the water.
6. Then the parsley& sour cream.
7. when thickened and ready add the browned lamb balls and simmer for 10-15 minutes.
8. Just before serving add the wine& serve.

Reviews

[Jenny Sanders]

Very tasty! The only changes I made were to use yogurt instead of sour cream, and fresh parsley, since I had it. I also added a full cup of water, as the sauce was otherwise too thick. The predominant flavour of dill in the meatballs was unusual and good. Next time - and there will be a next time - I will add a little extra paprika to the sauce.

 

[In Der Kuumlche]

This was a big hit at dinner last night! The sauce was a bit too thick, and with the sour cream being so rich, I think much less of the roux is called for -- I'll come back and report on further experimentation (In the short term, I added chicken broth to get the right consistency, and that worked well. The suggestion for a dash of paprika to the sauce was just right!