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French Onion Aussie Lamb Meatballs

From our mate Ally Phillips of Ally's Kitchen: Flavorful Aussie lamb meatballs with an Italian flair, simply served alongside sautéed garbanzo beans seasoned with salt, pepper, harissa and ground cumin then placed over a mound of fresh European greens.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4


    •    1 lb. lamb, ground, grassfed and/or organic
    •    ½ cup French Onion dip
    •    ½ cup parmesan, grated
    •    2 eggs, beaten
    •    1 ½ tsp. Garlic Herb Seasoning Mixture
    •    1 tsp. dried mint
    •    1 tsp. sea salt
    •    ½ tsp. dried rosemary
    •    ½ tsp. red chili flakes
    •    ¾ cup bread crumbs
    •    ½ cup flat parsley, fresh, packed and finely chopped
    •    1/4 cup extra virgin olive oil
    •    1 (28 oz.) can peeled tomatoes + 1 cup water
    •    1/2 cup shaved parmesan

For the side dish:

    •    4-5 cups fresh greens, mixture of arugula, spinach, baby kale, etc.
    •    1/4 cup extra virgin olive oil
    •    2 (14.5 oz.) cans garbanzo beans, drained
    •    2 tsp. harissa
    •    1 tsp. ground cumin
    •    1/2 tsp. salt


  1. In a large mixing bowl, put the lamb, French onion dip, parmesan, eggs, garlic herb seasoning, mint, salt, rosemary and chili flakes. Blend together really well combining all the ingredients into a thick meat mixture.

  2. Add the bread crumbs and parsley and blend together. Don't overwork the mixture, just enough to incorporate all ingredients. The mixture is now ready for rolling into meatballs.

  3. Pinch about two heaping tablespoons and roll in to a meatball. Repeat until all the meat is rolled into meatballs. There should be about 10 to 12 meatballs. Of course, the size of your meatballs will determine the total number you get from the mixture.

  4. Put a Dutch oven (medium size) on a medium blaze. Let it get hot. Add the olive oil. Add five to six meatballs and brown on all sides. Use tongs and remove these meatballs to a bowl. Add the remaining meatballs and brown. Then return the first batch of browned meatballs to the pot.

  5. Cover the meatballs with the tomatoes and water. Cover with a lid. Cook for thirty minutes on medium stirring occasionally.

  6. Reduce heat to low and simmer until ready to serve. The tomatoes will cook down and become a ‘marinara’ type sauce consistency. Stir occasionally.

  7. While the meatballs are cooking, prepare the garbanzo beans. Heat a medium skillet on medium heat. Add the olive oil, beans, harissa and cumin. Toss and blend well. Cook about 7-10 minutes over medium low heat.

  8. When serving, put some of the greens on the plate, top with some of the beans and several of the meatballs and sauce.

This great family recipe is thanks to True-Aussie-Beef-and-Lamb Recipes at


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