Lamb Meatballs with Stout Glaze

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Spring 2015

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Lamb Meatballs with Stout Glaze

Lamb Meatballs with Stout Glaze
1 lb. Shepherd's Pride ground lamb
1/2 cup instant potato flakes
1/3 cup minced red onion
1/4 cup stout (we like Lagunitas Imperial Stout)
2 tbsp. minced fresh parsley, plus additional for garnish
1 tbsp. minced fresh oregano
1 tsp. sea salt
2 cloves garlic, minced
1 egg

Stout Glaze:
1¼ cups stout (we like Lagunitas Imperial Stout)
2 tbsp. brown sugar
2 tbsp. honey
2 tbsp. tomato paste
1 tbsp. spicy brown mustard
1/8 to 1/4 tsp. cayenne pepper
2 cloves garlic, minced

Prep: 20 minutes, Cook: about 30 minutes, Serves: 8 (appetizer size)

1. Preheat oven to 400°F and grease a baking sheet. Stir together lamb, potato flakes, onion, stout, herbs, salt, garlic and egg in a medium bowl until well mixed. Shape into 1½-inch balls and place on baking sheet. Bake for 20 minutes or until nicely browned. 

2. While meatballs are cooking, stir together all glaze ingredients in a small saucepan and bring to a boil. Reduce heat and simmer for 20 minutes or until mixture has formed a nice glaze, reducing heat further toward the end of cooking to avoid scorching. 

3. Drizzle with glaze and place a decorative toothpick into each meatball. Sprinkle with parsley, if you like.

Nutritional Information:
209 calories, 11 g protein, 8 g total fat (3 g sat.), 15 g carbohydrate, 1 g fiber, 8 g sugar, 61 mg cholesterol, 368 mg sodium, 5 points


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