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I love lamb. And I love lamb seasoned with mint and currants. I took a family favorite recipe for mushroom sauce and combined it with meatballs inspired by Epic’s lamb, currant, and mint bars and holy moly, is the result delicious. And if you’re short on time, skip the mushroom sauce. Or use it on other recipes. Or, heck, just eat it as a soup! If you can’t find or don’t have dried currants, raisins will work in a pinch.

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Lamb Meatballs with Mushroom Sauce

5 from 1 vote

Prep Time10

Cook Time20

Total Time30

Servings people

Ingredients

Meatballs

1 tablespoon coconut oil
1 whole eggs omit for AIP
1 pound ground lamb
1 1/2 tablespoons mint chopped
1/2 tablespoon dried oregano
1/2 tablespoon dried currants minced
1 teaspoon ground cinnamon
1 teaspoon sea salt

Mushroom Sauce

1 tablespoon coconut oil
2 cloves garlic minced
1 whole shallot minced
8 ounces mushroom chopped
3/4 cup coconut milk
1/2 cup chicken broth
1 tablespoon coconut aminos omit for IC

Equipment

cookware

Instructions

Meatballs

Heat the fat in a skillet over medium heat.
Combine the remaining ingredients and shape into 1″ meatballs.
Cook the meatballs, stirring occasionally, until cooked through.

Mushroom Sauce

Heat the fat in a saucepan over medium heat and cook the shallots and garlic until translucent.
Add the remaining ingredients and cook until the mushrooms are cooked through.

Nutrition

2 Comments

Doubled this recipe for a family of 5 and we devoured every bit of it. If you want to serve more people, I would suggest sides of roasted sweet potatoes and rice. I did not have currants and it was still so delicious! My husband raved and raved. I cooked my meatballs in the oven 425 degrees for 15 minutes then added them to a crockpot and covered with the cooked sauce. I garnished my plate with extra mint. 😋 Thanks for the recipe. It’s a keeper!