Grilled Lamb Meatballs with Three Herb Salsa Verde



  • 1 lb ground lamb
  • 1 egg
  • 1 tbsp olive oil
  • 1/4 cup half and half
  • 1/4 cup rough chop onion
  • 1/2 cup rough chop parsley
  • 1/2 cup panko bread crumbs
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 6 garlic cloves

Three Herb Salsa Verde

  • 10-12 large basil leaves
  • 2 garlic cloves
  • 1/2 cup rough chop cilantro
  • 15 mint leaves
  • 2 large jalapeƱos- deseeded (add the ribs and seeds to kick up the spice)
  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice
  • 1/4 tsp salt
  • 1 tbsp red wine vinegar
  • 1/4 cup rough chopped onion


Add all the salsa verde ingredients to your food processor and pulse until finely minced. Taste for seasoning and refrigerate until ready for use. 

Preheat your grill to medium-high (375-400 degrees) and oil the grate.

Place the ground lamb, egg, and panko in a medium-sized mixing bowl. Add the garlic, onion, parsley, olive oil, salt, black pepper, and half and half to the food and pulse until finely chopped. Pour the mixture over the lamb and knead with your hands until evenly mixed and form into tablespoon-sized balls (approximately). Grill for approximately 5 minutes on each side depending on the size of the meatballs. Salt lightly during the grilling process. Serve immediately with three herb salsa verde.  Enjoy!


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