Rosemary-Honey Lamb Meatballs

Preparation & cooking Time: 50 minutes
Portions: 6

Collaboration: Toast & Coasters


  • 1 lb ground lamb
  • 1/2 cup shallots, finely chopped
  • 1 tablespoon finely chopped, fresh rosemary
  • 1/2 teaspoon of garlic, finely chopped
  • 1/4 cup breadcrumbs unseasoned
  • 2 tablespoon of liquid honey
  • 3/4 teaspoon sea salt
  • freshly ground black pepper
  • Olive oil for the pan


  1. Preheat oven to 375 °F
  2. Coat a small sauté pan with olive oil and add the shallots, rosemary, and garlic. Cook just until the shallots are soft, about 4 minutes. Remove from the heat, season with salt and pepper, and let it cool to room temperature.
  3. Once the shallot mixture has cooled, add it to the lamb along with the breadcrumbs, honey, salt, and a bit of pepper, in a medium-sized mixing bowl. Use your hands to fully incorporate all of the ingredients.
  4. Shape the lamb into balls that are approximately 1 to 2-inches.
  5. Place the meatballs on a large non-stick baking pan, and cook for about 10 minutes to brown the bottoms.
    After 10 minutes, flip them and cook for another 10 minutes.
  6. The total cooking time should be 20 minutes. Check the interior cooking.

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