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In a large mixing bowl, combine the ground lamb, 1/2 cup diced green bell pepper, 1/2 cup diced yellow onion, minced fresh parsley, minced garlic, the egg, and 1 tablespoon Worcestershire sauce.

Add the red pepper flakes, 1 teaspoon garlic powder, 1 teaspoon onion powder, black pepper, Kinder’s Buttery Steakhouse seasoning, Italian seasoning, Sazon, Adobo, and 1 teaspoon paprika to the lamb mixture.

Add the breadcrumbs and milk to the bowl. Using gloved hands, thoroughly mix all the ingredients until well combined.

Form the mixture into meatballs, approximately the size of a golf ball.

Heat a cast iron skillet over medium heat. Place the formed meatballs into the hot skillet to sear. Sear for 6-7 minutes on each side until browned.

Once seared, remove the meatballs from the skillet and set aside.

In the same skillet used for searing the meatballs, add the butter. Once the butter is melted, add the 1/4 cup diced green bell pepper, 1/4 cup diced yellow onion, and minced garlic to the skillet. Sauté the vegetables until softened, about 5-7 minutes.

Sprinkle the all-purpose flour over the sautéed vegetables and stir to combine, creating a roux. Cook for 1 minute, stirring constantly.

Gradually pour in the beef broth, stirring constantly to prevent lumps, until the mixture thickens slightly.

Season the gravy by adding 1 teaspoon Worcestershire sauce, soy sauce, the packet of Lipton Beefy Onion Soup Mix, Hidden Valley Ranch powder, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and dried thyme. Stir well to combine all seasonings.

Return the seared meatballs to the gravy in the skillet, ensuring they are mostly covered by the gravy.

Cover the skillet with a lid and let the meatballs simmer on low heat for 10 minutes, allowing the flavors to meld and the meatballs to finish cooking through.

Serve the smothered lamb meatballs hot, typically over mashed potatoes, with sides such as green beans and corn.


In a large mixing bowl, combine the ground lamb, 1/2 cup diced green bell pepper, 1/2 cup diced yellow onion, minced fresh parsley, minced garlic, the egg, and 1 tablespoon Worcestershire sauce.

Add the red pepper flakes, 1 teaspoon garlic powder, 1 teaspoon onion powder, black pepper, Kinder’s Buttery Steakhouse seasoning, Italian seasoning, Sazon, Adobo, and 1 teaspoon paprika to the lamb mixture.

Add the breadcrumbs and milk to the bowl. Using gloved hands, thoroughly mix all the ingredients until well combined.

Form the mixture into meatballs, approximately the size of a golf ball.

Heat a cast iron skillet over medium heat. Place the formed meatballs into the hot skillet to sear. Sear for 6-7 minutes on each side until browned.

Once seared, remove the meatballs from the skillet and set aside.

In the same skillet used for searing the meatballs, add the butter. Once the butter is melted, add the 1/4 cup diced green bell pepper, 1/4 cup diced yellow onion, and minced garlic to the skillet. Sauté the vegetables until softened, about 5-7 minutes.

Sprinkle the all-purpose flour over the sautéed vegetables and stir to combine, creating a roux. Cook for 1 minute, stirring constantly.

Gradually pour in the beef broth, stirring constantly to prevent lumps, until the mixture thickens slightly.

Season the gravy by adding 1 teaspoon Worcestershire sauce, soy sauce, the packet of Lipton Beefy Onion Soup Mix, Hidden Valley Ranch powder, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and dried thyme. Stir well to combine all seasonings.

Return the seared meatballs to the gravy in the skillet, ensuring they are mostly covered by the gravy.

Cover the skillet with a lid and let the meatballs simmer on low heat for 10 minutes, allowing the flavors to meld and the meatballs to finish cooking through.

Serve the smothered lamb meatballs hot, typically over mashed potatoes, with sides such as green beans and corn.
