24 Irish Lamb Meatballs March, 2017

Irish Lamb Meatballs

Serves 6


1 large potato, peeled and grated about 1 cup

1 large onion, peeled and grated, about 1 cup

1 lb ground lamb

2 tablespoons minced garlic

1 tablespoon red chili, finely diced

salt and pepper

1 egg, beaten

1 cup fresh herbs such as parsley, coriander, tarragon and mint

1 teaspoon ground cinnamon

1⁄2 cup olive oil

2 ounces Irish Whisky

2 Tablespoons oil or lamb fat

2 cups heavy cream



Rinse the grated potato in cold water and with your hands squeeze out all the moisture. Place all the ingredients except the oil and 2 tablespoons of the herbs into a bowl and mix until well combined. Form the mixture into small balls and flatten them into Pattie shapes. Heat the oil in a large pan and cook the meatballs in batches for about 5 minutes on each side, turning carefully.

Add 2 tablespoons of the lamb fat to a saucepan. Sauté onions and garlic until they begin to brown. Deglaze the pan with Irish whiskey or other liquid. Add heavy cream and reduce until a sauce consistency. Add reserved minced herbs and stir. Serve over meat balls.