Lamb Meatballs in Basil Cream Sauce

I have a wonderful basil plant in my kitchen, that is full of leaves to use. I had a taste for something basil. Rummaging around in my kitchen, I came up with a wonderful recipe. By the way, here is another recipe where many people use lamb instead of beef or pork. Golumpki!!!

Basil Cream Sauce

  • 1/2 stick of butter
  • 4 TBSP flour
  • 1/4 c Italian Cheese
  • 2 tbsp chopped fresh basil
  • 1 tsp red pepper flakes
  • Dash of black pepper
  • salt to taste
  • 4 drops of Tabasco
  • 5 Tbsp room temperature Cream cheese (can also use goat cheese)
  • 2 cups of milk
Instructions

Melt the butter in a sauce pan on medium heat. Add flour, mix well. Cook for about 3 minutes. It will help get rid of that “floury taste.” Add milk and turn the heat to high. Bring it to a gentle boil and then cook for an additional 3 minutes on medium heat. Add the seasonings (basil, pepper flakes, black pepper, salt). Add the cheese and cream cheese. Melt it all together, add Tabasco to taste. THE TABASCO CAN BE OMITTED if you are intolerant of spices. The sauce will be cheesy and thick. YUM!

Gotta get those hands dirty! Do not over mix. The meat will become tough and chewy!

Lamb Meat Balls

  • 2 lbs of lamb
  • 1 1/2 cup of bread crumbs
  • 2 eggs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp basil
Instructions:

Put the lamb in a large bowl. Add all ingredients. Mix with your hands. Form meatballs. Brown in a frying pan. Add water to the frying pan, about halfway up the meatballs and continue cooking until it reaches about 165. (It can be 140, but you will have more rare meatballs.)

Put it All Together

Make spaghetti noodles or whatever you have on hand according to package directions. Place the noodles on a plate, add meatballs, then add the sauce! Voila! Simple and beautiful!

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