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
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.