IE 11 is not supported. For an optimal experience visit our site on another browser.

Lamb meatballs with Guinness gravy and wild mushrooms

SERVINGS
Serves 4 Servings
RATE THIS RECIPE
(0)
SERVINGS
Serves 4 Servings
RATE THIS RECIPE
(0)

Ingredients

Lamb meatballs
  • 2 pound lean ground lamb
  • 1/2 cup finely chopped onion
  • 1/2 cup chopped celery
  • 2 cup egg yolks
  • 2 teaspoon chili powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 4 tablespoon goodalls steak sauce
Guinness gravy and wild mushrooms
  • 2 pound lean ground lamb
  • 1/2 cup finely chopped onion
  • 1/2 cup chopped celery
  • 2 cup egg yolks
  • 2 teaspoon chili powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 4 tablespoon goodalls steak sauce
  • 2 shallots
  • 6 ounce guinness
  • 2 ounce beef stock
  • 6 ounce wild mushrooms, cleaned and rough chopped
  • 2 tablespoon oxo gravy

Preparation

Baking Directions:

Meatballs: Preheat oven to 350° F.

(If you want, these can also be made on the stovetop in as little as 6-10 minutes).

Mix meat, egg, onions, celery, Goodalls steak sauce and spices in large bowl (a mixer is best) and mix for 3-4 minutes or until all is combined and mixed well.

Form into meatballs and season with salt and pepper.

Place into shallow baking dish and cook for 35-45 minutes or until internal temperature is above 140 degrees.

Gravy: In a large sauté pan over medium-high heat, sauté the shallots and mushrooms.

Add the Guinness.

Add the gravy mix and reduce.

Tips:

Chef's note: Make meal ahead and double this recipe.

They hold up well and are an easy meal for kids to pop in the microwave.

Chef's note: Use an ice-cream scoop to make the meatballs.

It's much easier to portion and to scoop.

Recipe Tags