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Mint & Marjoram Lamb Meatballs Poached in Coconut Milk with English Cucumbers

Season: Spring/Summer

Prep time: 15 minutes

Cook time: 20 minutes

These bite sized meatballs are great for Hors d' Oeuvres or make them a little larger for a flavorful dinner.

Serves 4 - 6 dinner

Yields about 40 for Hors d' Oeuvres

1 lb. ground natural lamb

1 clove garlic

1/2 cup GF breadcrumbs/bread torn into pieces

1 tbsp. fresh marjoram

2 tbsp. fresh parsley, chopped

2 tbs. fresh mint, chopped finely

1 tsp. sea salt

1/2 tsp. smoked paprika

1/4 tsp. freshly ground pepper

2 eggs, lightly beaten

1-1/2 cups unsweetened coconut

1/2 cup goats yogurt

3 tbsp. fresh lemon juice,

Lemon zest (optional)

1 english cucumber, sliced thin.

In a medium bowl mix ground lamb, gluten free breadcrumbs herbs, eggs, garlic, paprika, salt, and pepper. Mix with your hands until combined.

Make 1/2 inch - 1 inch meatballs and set on a sheet pan.

In a large saute pan pour in coconut milk and a pinch of salt. Whisk gently.

Bring pan to a low simmer and place meatballs in pan. Reduce heat a bit and cover pan and simmer for about 20 minutes. Add yogurt and lemon juice to thicken sauce. Start with 1 tbsp. then to taste.

In shallow bowl place several cucumber slices in a circle. Then add lamb balls and cover with coconut sauce.

Sprinkle more of the herbs on top with a dash of paprika for color.

Cooks Note: If serving as a Hors d' Oeuvres for party place tiny lamb balls in clear 2" plastic shot glasses with coconut milk and cucumber. Place on serving tray with toothpicks on the side.