Beef & Lamb · Uncategorized

This One’s For You

You could say this post is dedicated to Curtis Stone. We both attended KCRW’s Good Food Live Australian cooking demonstration and wine tasting. Curtis Stone was one of the chefs on deck that afternoon, and he made a remarkably fantastic mustard-brushed rack of lamb that was rolled in fresh herbs. It was out of this world. Why hadn’t we thought of doing that? As much as we both talk about our love for fresh herbs, we’ve never used them to clothe meat. Perfect idea. This was a meal that must be attributed to Curtis Stone and this simply genius idea.

This is no rack of lamb, but there’s lamb hidden inside those little meatballs. Ground beef and lamb mixed with a handful of fresh herbs, then rolled in even more fresh herbs. Oh, and the lemon zest nestled inside each round adds to the brightness that wakes up each bite. Over a bed of spinach with a little feta tzatziki on the side, and it’s a nice week night meal. Thanks Curtis!

Mint and Parsley Meatballs – Serves 4
1/2 pound ground beef
1/4 pound ground lamb
1 teaspoon fresh oregano, chopped
1 teaspoon fresh rosemary, chopped
1 tablespoon soy sauce
2 cloves garlic, minced
1/2 small red onion, diced
1/8 cup fresh mint leaves, chopped
Zest of 1 lemon
1/4 teaspoon kosher salt
1/2 bunch fresh parsley, minced
Olive oil

1. Place the chopped parsley into a flat dish or on a plate. Set aside.

2. Combine all of the ingredients, except the parsley. Use your hands to incorporate until just combined, but try not to over mix. Shape into sixteen 1″ balls.

3. Drizzle a bit of olive oil into a wide, shallow pan. When hot, add the meatballs and cook 1-3 minutes per side, or until browned. Remove the meatballs from the pan and carefully roll in the plate of parsley until covered.

Click HERE for the printable recipe.


30 thoughts on “This One’s For You

  1. I have so much to catch up on over here! I agree with oysterculture- this is going on my ‘MBG’ list (meat balls are great!)

  2. Love a good meatball recipe and this one is going to the top of my list, I always like the way mint changes a recipe and I need to use it in savory cooking more often.

  3. Gosh, that looks awesome, and my eyes just can’t help being drawn to that “little feta tzatziki”…what about a recipe for that, too! 😉

  4. Oooo – herb-encrusted meatballs would hit the spot! Your presentation looks awesome but I’d have to put those babies in a roll and have a nouveau meatball sandwich. [Drooling].

  5. Doesn’t get much better than fresh herbs! I love the Turkish-inspired flavors in these meatballs… bet they were fabulous!

  6. Love the addition of lemon! I am actually going to be making falafels for the first time tonight for my lunch tomorrow – I’ll have to search your site to see if you’ve made them before.


  7. I’ll definitely be making me some meatballs once lent is over!!! hahaha… OH Curtis stone, how I would love for me to cook for me. lol.

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