Lamb Meatballs with Mushroom Sauce
I love lamb. And I love lamb seasoned with mint and currants. I took a family favorite recipe for mushroom sauce and combined it with meatballs inspired by Epic’s lamb, currant, and mint bars and holy moly, is the result delicious. And if you’re short on time, skip the mushroom sauce. Or use it on other recipes. Or, heck, just eat it as a soup! If you can’t find or don’t have dried currants, raisins will work in a pinch.
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Lamb Meatballs with Mushroom Sauce
Ingredients
Meatballs
- 1 tablespoon coconut oil
- 1 whole eggs omit for AIP
- 1 pound ground lamb
- 1 1/2 tablespoons mint chopped
- 1/2 tablespoon dried oregano
- 1/2 tablespoon dried currants minced
- 1 teaspoon ground cinnamon
- 1 teaspoon sea salt
Mushroom Sauce
- 1 tablespoon coconut oil
- 2 cloves garlic minced
- 1 whole shallot minced
- 8 ounces mushroom chopped
- 3/4 cup coconut milk
- 1/2 cup chicken broth
- 1 tablespoon coconut aminos omit for IC
Equipment
Instructions
Meatballs
- Heat the fat in a skillet over medium heat.
- Combine the remaining ingredients and shape into 1″ meatballs.
- Cook the meatballs, stirring occasionally, until cooked through.
Mushroom Sauce
- Heat the fat in a saucepan over medium heat and cook the shallots and garlic until translucent.
- Add the remaining ingredients and cook until the mushrooms are cooked through.
Nutrition
Calories: 527kcal | Carbohydrates: 11g | Protein: 23g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 129mg | Sodium: 758mg | Potassium: 568mg | Fiber: 3g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 7.4mg | Calcium: 80mg | Iron: 3.6mg