Lamb Meatballs with Gremolata
Posted April 7, 2014 by Marc Gottlieb
Prep Time 25 min Cook Time 30 min Ready Time 55 min Servings: 4


  • 1 whole lemon, zest and juice
  • 5 clove garlic
  • 1 bunch parsley
  • 40 grams finely chopped parsley
  • salt and pepper
  • 250 grams lamb fat
  • 1 kilogram ground lamb
  • 150 mililiters extra virgin olive oil


  1. Heat oven to 190°C (375°F).
  2. In a clean, cold bowl, combine lamb meat, fat, salt and pepper and chopped parsley.
  3. Form into 4cm round balls and place on a tray.
  4. Roast meatballs in oven for 25-30 minutes, until done.
  5. In a food processor, combine parsley, garlic, lemon zest, a little bit of the juice. Pulse until finely minced. Add juice a little at a time if the mixture is too dry to process.
  6. Empty food processor into a bowl. Mix olive oil in by hand. Season with salt, pepper and lemon juice.