Karen's Lamb Meatballs

At Ewe-Nique Farms, their lambs are raised free ranging on our lush pasture with access to clean water all summer at our family farm in Southern Alberta. Lambs are raised without artificial growth hormones or animal by product feeds, and are finished on a natural grain and hay ration.
Dish Type: main dish Lifestyle: localvore, nut free


½ cup breadcrumbs (125 ml) soaked in 1/4 cup of milk (60 ml)

1 lb. lean ground lamb (450 g)

1 onion finely diced

1 egg, beaten

½ tsp pepper flakes

1 Tbsp freshly chopped parsley (15 ml)

1 Tbsp fennel seeds (15 ml)

2 cloves minced garlic

1 Tbsp smoked paprika (15 ml)

¼ cup grated parmesan cheese (60 ml)

Salt and freshly ground pepper


Mix all ingredients (substituting spices and ingredients as desired). Other spices that work well include: Cinnamon, All Spice, Cumin or oregano. We have also added chopped pistachio nuts!!!  Form into 12 even meatballs

These can be fried on a stove top until done but we prefer to bake them at 375 F for about 25 minutes or until done.  Lamb meatballs should not be over cooked.