Today’s recipe is for a waste-free meat main course: lamb meatballs. Recycling leftover roasted lamb.
During Easter, you surely prepared some delicious roasted lamb. If you have any leftovers, don’t worry because today we’ll use them to make tasty meatballs. In the kitchen, nothing is wasted, especially something as good as lamb.
These meatballs are very easy to prepare because we’ll put everything in the food processor and then quickly cook them in a pan with a knob of butter. We flavor and deglaze with freshly squeezed orange juice, and the meatballs are ready. If you don’t want to eat meat again after the holidays, you can prepare the meatballs and freeze them to enjoy later.
Now let’s see together, step by step, how to make this recipe.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Easter, All seasons
Ingredients for 10 meatballs
- 5.3 oz lamb, cooked, roasted
- 1 egg
- 1.1 oz grated Parmesan cheese
- 1 tablespoon breadcrumbs
- 1 potato (small boiled (or a few pieces of leftover roasted potatoes))
- 1 pinch fine salt
- 0.7 oz butter
- 1/2 orange (juice)
- 1 sprig rosemary
- 2 tablespoons all-purpose flour (for dusting)
- to taste olive oil
Tools
- 1 Mixer
- 1 Pan
Let’s prepare the lamb meatballs together
Let’s start!
Take the leftover lamb and strip the meat. Once you have collected all the meat, place it in the mixer bowl along with the egg, grated Parmesan, breadcrumbs, boiled potato or some leftover roasted potato pieces, and a pinch of salt. Blend for two to three minutes until you get a soft mixture where the meat is well chopped.
Once you have obtained the dough, pour it into a bowl and mix it a little with your hands to check its softness. If it seems too soft, add a little more breadcrumbs. Then take small amounts of dough and form meatballs. Place them on a plate and continue until the mixture is used up.
In a non-stick pan, add the butter, a drizzle of olive oil, and a sprig of rosemary. Allow to warm slightly. Meanwhile, sprinkle some flour over the meatballs and dust them lightly.
When the butter has melted, place the meatballs in the pan and brown them on all sides, turning them carefully to avoid breaking them. Cook for three to four minutes over medium-low heat. Then add the juice of half an orange, stir quickly, and turn off the heat.
Una Riccia advises
The leftover lamb meatballs can be stored in the fridge for a couple of days and, as previously mentioned, can be frozen.
FAQ (Frequently Asked Questions)
Can I prepare lamb meatballs with only this type of meat?
Of course not. If you have some roasted chicken or leftover veal roast, you can try making them with these meats as well.
I don’t like the taste of orange in dishes, how can I replace it?
I used freshly squeezed orange because I like its pairing with lamb, but you can replace it with white wine or lemon juice.
