I made these meatballs as tasters for the farmers market and they were a hit! The sauce and gravy would also work well on a roast or shanks!
Sauce
Bunch of mint leaves finely chopped
2 TBSP of apple cider vinegar
1 TBSP sugar
Meatballs
1 lb ground lamb
1/2 cup breadcrumbs
1 egg
1 small onion diced
2 cloves garlic crushed
1 small zucchini, grated
1 1/2 TBSP of chopped mint
Gravy
1 onion chopped
2 cups beef stock
Onion powder
Garlic powder
3 tbsp tomato paste
1 tbsp cornstarch
1 tbsp Parsley
For the sauce
combine mint leaves, sugar, and apple cider vinegar in a bowl and let it marinate overnight
For meatballs
Add onion and garlic to a frying pan fry for a few minutes, add the grated zucchini for additional couple minutes.
Take off heat and let it cool. Combine this with your pound of ground lamb as well as peppermint, parsley, salt and pepper
either fry meatballs in a pan or put them on a baking sheet in the oven at 400 degrees Fahrenheit for 15 minutes
For the gravy
Add onion to a frying pan on medium high heat and caramelize, I generally skip this step because I don't have patience for caramelizing onion, I generally fry for about 10 minutes.
Add tomato paste onion and garlic powder and stir add the beef stock bring to a boil and then let simmer for 15 minutes.
Add cornstarch and the mint sauce. Stir
Add meatballs to the pan, bring to a boil and then simmer for another 15 minutes