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Posted on 11/17/14 at 6:29 pm to TigerTatorTots
I just finished up making the best meatballs I've ever had. I created a monster now...the wife said she wants these every week
They were pretty easy...just threw everything into a bowl, mixed, and formed into balls.
2lb lamb
2/3 cup finely grated Parmesan
2 whole egg
2 teaspoons dried basil
2 teaspoons dried parsley
1.5 teaspoon garlic powder
1.5 teaspoon salt
1 teaspoon red pepper flakes
1/2 cup bread crumbs
They were pretty easy...just threw everything into a bowl, mixed, and formed into balls.
2lb lamb
2/3 cup finely grated Parmesan
2 whole egg
2 teaspoons dried basil
2 teaspoons dried parsley
1.5 teaspoon garlic powder
1.5 teaspoon salt
1 teaspoon red pepper flakes
1/2 cup bread crumbs
This post was edited on 11/17/14 at 6:33 pm
Posted on 11/17/14 at 6:36 pm to TigerTatorTots
Sounds awesome. Pics? How did you cook them?
Posted on 11/17/14 at 6:43 pm to NOLAGT
quote:
Pics?
Posted on 11/17/14 at 6:46 pm to NOLAGT
Baked in the oven
I'm not a food picture person...the wife already put the rest in the fridge
I'm not a food picture person...the wife already put the rest in the fridge
Posted on 11/17/14 at 6:49 pm to TigerTatorTots
Oak Oven in Harahan has a fantastic dish of lamb meatballs and spaghetti. Lamb makes it so different. Great job on taking advantage of the opportunity. 
Posted on 11/17/14 at 7:26 pm to TigerTatorTots
And what did you make with them? Spaghetti and meatballs? Right now I'm thinking if those were smoked and then made into a spaghetti and meatball dish it would kill.
This post was edited on 11/17/14 at 8:27 pm
Posted on 11/17/14 at 8:33 pm to NOLAGT
quote:Yep! It was incredible.
Spaghetti and meatballs?
Posted on 11/18/14 at 12:30 am to TigerTatorTots
Ground lamb is fan-fricking-tastic. You can do a lot with it.
Posted on 11/18/14 at 5:21 am to TigerTatorTots
You can add fresh thyme, finely chopped rosemary, pinch of cinnamon and some lemon zest to your above recipe. All of those in addition to what you used work very well with lamb.
And you can par-bake them, then freeze on a cookie sheet, transfer to ziplocs and store for future use when lamb isn't on sale.
And you can par-bake them, then freeze on a cookie sheet, transfer to ziplocs and store for future use when lamb isn't on sale.
Posted on 11/18/14 at 7:45 am to TigerTatorTots
The ground goat was 10.99/lb at my Rouses last night 
Posted on 11/18/14 at 8:37 am to Martini
When I make lamb burgers, I add a little bison (yes, bison) to the lamb. It sort of evens out the fat in a good way. I also throw in an egg, though, so go figure.
Posted on 11/18/14 at 9:09 am to Neauxla
It musta been a typo....
Posted on 11/18/14 at 6:28 pm to Aubie Spr96
Wasn't a typo...it was in the section that usually is marked as "Reduced for Quick Sale"
Rouses usually has a decent selection of stuff on Monday mornings what were left over from the weekend. Those marked like that typically have a sell by date of that day or the day after
Rouses usually has a decent selection of stuff on Monday mornings what were left over from the weekend. Those marked like that typically have a sell by date of that day or the day after
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