Grilled lamb meatballs with baby potatoes, and brushed with a herb gremolata style dressing.
When summer rolls around it’s time to break out the grill and start cooking these tasty lamb meatballs! Let me show you how easy it is to go on a Summer Lambventure!!
If you’re looking for an easy appetizer that takes almost no time to prepare, but makes your friends and family start throwing you major high five’s, this is it.
Ground American lamb mixed with spices, garlic, onion and parsley are rolled into mini meatballs and grilled on skewers. Add some baby potatoes and cook over some hot coals until you get that amazing crispy char. It’s that easy, promise!
I’m so happy to partner with the American Lamb Board this summer and bring some really awesome recipes and grilling inspiration into your backyard. Myself and the family are huge lovers of lamb and although I love to eat it prepared all sorts of ways like roasting and braising, grilling it is probably my favorite.
American lamb is slightly different from New Zealand and Australia lamb. Aside from climate and feed, American lamb doesn’t have to travel thousands of miles to end up in your local store, so by not spending weeks and weeks in transit, you end up with much fresher pieces of meat! Support for your own farmers is important too, many American lamb producers are small local businesses with a rich family history behind them. Because of this, you know exactly where your lamb has come from.
Depending on which cut of lamb you decide to buy, as always price can be a factor in your decision. American lamb farmers don’t share the same damp climate as abroad. Moving the animals to food and water as well as providing dog protection and numerous regulations that have to be followed, can be some of the reasons that lamb might be a little more expensive.
But the benefits far outweigh the price. Lamb is lean and packed with nutrients, it’s low in calories and an awesome source of protein.
Lamb is really easy to cook and I alway like it on the pink side. This way it still remains juicy and keeps that unique amazing flavor. I also don’t like to mess with it much, it takes spices really well and pairs with almost every fresh herb you can imagine.
That’s why I was really excited to make this super-easy appetizer for you. The skewers are drenched in a quadruple herb whammy of rosemary, basil, oregano and thyme. Chop them up finely and add enough olive oil to make a paste. Brush it on the prepared skewers before they hit the grill and be sure to keep basting them with more of the web mixture as they sizzle!
The American Lamb Board want to kick of a special summer for everyone. You can visit #summerlambventures in any social media platform and post your lamb recipes. I want to see what you’re doing with your backyard grill! You can also take this personality test and have a chance to win an awesome gift card and participate for an opportunity to win a Big Green Egg and four seasonal party packs of American Lamb!
This post was sponsored by the American Lamb Board. As always all thoughts and opinions are my own!
Lamb meatballs with a Gremolata Style Dressing
Grilled lamb meatballs on mini skewers with baby potatoes are the perfect summer appetizer. Serve outside with a crisp Chardonnay!
- 1 1/2 pounds ground American lamb
- 1 cup panko breadcrumbs
- 1/4 cup diced onion
- 2 lg cloves garlic, minced
- 2 tsp parsley
- 2 tsp cumin
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1 pound small baby potatoes
For the Herb Gremolata
- 1 tbsp chopped rosemary
- 1/2 tbsp chopped thyme
- 2 tbsp chopped oregano
- 1 tbsp chopped basil
- 6 tbsp olive oil
- 1 pinch sea salt
- 1 pinch cracked black pepper
- 1 tbsp white wine vinegar
In a bowl add the first eight ingredients for the meat balls and combine well using your hands.
Roll into small meatballs and set on a baking tray.
Cook the potatoes in a pot of boiling water until almost ready. They will finish cooking on the grill.
Drain the potatoes and set aside.
In another bowl combine all of the gremolata ingredients and stir well.
Place one potato on a skewer followed by a meatball and then repeat until the skewer is full.
Once all of the skewers have been completed, heat up your grill to a high heat.
Using a pastry brush, paint the meatball skewers well with some of the herb mixture.
Place the skewers onto the grill and cook for about 6 minutes before turning them over and repeating on the other side.
Make sure to baste with more herb mixture as they grill.
Once the skewers are fully cooked, place on a serving platter and brush with more herb mixture.
Serve at once.