Lamb Meatballs with Scallions, Peas and Gremolata

Lamb Meatballs with Scallions, Peas and Gremolata
Preparation time: 55m
Cooking time: 15m
Difficulty:

Ingredients

  • 1 lbs Silver Fern Farms Premium Ground Lamb
  • ½ tsp fennel seeds
  • 1 tsp red pepper flakes, divided
  • 1 cup greek yogurt, divided
  • 1 ½ cups finely diced onion, divided
  • ½ cup parsley leaves, finely chopped
  • 1 lemon
  • ¼ cup olive oil
  • 2 Tbsp vegetable oil
  • 8 scallions, trimmed
  • 5 cloves garlic, divided
  • 10oz sugar snap peas, sliced
  • 8oz ditalini pasta, or any other small pasta such as orzo or couscous

Method

Step 1

Mix ground lamb, fennel seeds, ½ tsp red pepper flakes, ¼ cup yogurt, ¾ cup onion, 1 tsp salt, and 1 tsp pepper in a medium bowl just to combine. Form golf ball sized meatballs and place onto a baking sheet. Refrigerate until ready to cook.

Step 2

Cook the pasta according to instructions on pack and set aside.

Step 3

Heat a large heavy bottomed pot over medium-high. Add 1 tablespoon vegetable oil and scallions and sear until softened and charred in spots. Remove from the pan and set aside. Add another tablespoon of oil to the pot and begin searing the meatballs, turning every 2 minutes until they are deeply golden brown on all sides, about 6 minutes total. Remove from the pan and set aside.

Step 4

Lower heat to medium. Thinly slice the remaining garlic and add to the pot along with the remaining onion. Cook until softened, about 4 minutes. Add 5 cups of water to the pot and scrape down the bottom to pick up any delicious brown bits, this is where all of the flavor is!

Step 5

Let broth come to a simmer. Slice the seared scallions into 1-inch pieces, add to pot along with the meatballs and snap peas and cook for another 2 minutes, just to get everything heated through. Taste and season broth with salt.

Step 6

To make the gremolata, finely grate 1 garlic clove and the zest of ½ a lemon into a small bowl. Squeeze the juice of the lemon right over. Mix in ½ tsp red pepper flakes, parsley and olive oil. Season with salt.

Recommended cut
Premium Ground Lamb
Only the best shoulder cuts are used to create our premium ground lamb, which has a rich, earthy flavor and cooks up perfectly juicy. It plays well with warm, strong spices like cumin or fennel — and you can use it for gyros, burgers, meatballs, and more.100% Grass-Fed Lamb. No Added Hormones or Antibiotics EVER. Ships Frozen.
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