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Irish Lamb and Oat Meatballs with Mint Gravy
Tender meatballs made with ground lamb and oats, pan-fried and served in a rich, savory gravy infused with fresh mint. A comforting and flavorful dish with a nod to traditional Irish ingredients.
ð§ ææ
- 500 g Ground lamb
- 50 g Rolled oats
- 1 small Onion(finely chopped)
- 2 cloves Garlic(minced)
- 1 large Egg
- 2 tbsp Fresh parsley(chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil(for frying)
- 30 g Butter
- 30 g All-purpose flour
- 400 ml Beef or lamb broth
- 15 g Fresh mint(chopped)
- 1 tsp Worcestershire sauce
ðšâð³ äœãæ¹
- 1
In a large bowl, combine ground lamb, rolled oats, finely chopped onion, minced garlic, egg, chopped parsley, salt, and pepper. Mix gently until just combined.
- 2
Roll the mixture into small meatballs, about 1.5 inches in diameter.
- 3
Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides. Remove meatballs from the skillet and set aside.
- 4
Reduce heat to medium. Melt butter in the same skillet. Whisk in flour and cook for 1-2 minutes to form a roux.
- 5
Gradually whisk in the beef or lamb broth until smooth. Bring to a simmer, stirring constantly.
- 6
Stir in the chopped fresh mint and Worcestershire sauce. Season with salt and pepper to taste.
- 7
Return the browned meatballs to the skillet with the gravy. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the meatballs are cooked through and the gravy has thickened.
ð¡ ããã®ã³ã
- âDon't overmix the meatball mixture, as this can make them tough.
- âFor a smoother gravy, you can strain it after thickening.
- âServe with mashed potatoes or crusty bread to soak up the delicious gravy.
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- Add a pinch of dried rosemary to the meatball mixture.
- Substitute lamb broth with chicken broth if preferred.