I created this recipe to serve with my favorite green bean recipe Green Beans with Brown Onions and Dill, and it was so good I had to share it! The meatballs are savory, juicy (from the croissant crumbs), and perfect with the beans. There are TONS of green onions in the farm store, as well as parsley, garlic scapes, dill and green beans!
Summer Lamb Meatballs with Scallions, Parsley, Garlic and Croissant Crumbs
Makes about 50 one-inch meatballs
INGREDIENTS:
- 1 pound ground lamb
- 1 large fresh garden green onion (or 2 smaller), using the white and light green parts, finely minced (about ¾–1 cup)
- ½ cup finely chopped fresh parsley, packed
- 3 cloves garlic, minced or grated, or 1/4 cup minced garlic scapes
- 1 tsp finely grated lemon zest
- 1 tsp ground cumin
- ½ tsp ground coriander
- 1½ tsp himalayan pink salt
- ½ tsp freshly ground black pepper
- ½ heaping cup fresh croissant crumbs
- 2 eggs
INSTRUCTIONS:
Mince the green onions, parsley, and garlic in a food processor.
Add the eggs and puree.
Add the spices, lemon zest and breadcrumbs and puree.
Add the lamb and pulse briefly to combine - do not overmix!
Cook a little bit, taste and adjust seasoning.
Chill for 2 hours, or overnight, to allow the breadcrumbs to hydrate.
Preheat oven to 400F
Using a disher, make small 1" meatballs.
Bake for 8-10 minutes until the outside is a little browned in spots but the inside is still juicy.
Serve with Green Beans with Brown Onions and Dill!
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