Scottish-style Lamb Meatballs

Ingredients

In this Scottish adaptation, the traditional Turkish kadınbudu köfte is transformed into Scottish-style lamb meatballs by incorporating Scottish herbs and spices. The original dish typically uses a combination of ground beef and rice, while this Scottish version focuses on lamb as the main ingredient. Additionally, the creamy whisky-infused sauce adds a distinct Scottish touch to the dish. We alse have the original recipe for Kadınbudu köfte, so you can check it out.

• 500g (1.1 lb) ground lamb 500g (1.1 lb) ground lamb
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/4 cup breadcrumbs 1/4 cup breadcrumbs
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 1/4 cup all-purpose flour 1/4 cup all-purpose flour
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 cup beef or lamb broth 1 cup beef or lamb broth
• 1/4 cup heavy cream 1/4 cup heavy cream
• 2 tablespoons whisky 2 tablespoons whisky

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 28g, 11g
• Carbohydrates (total, sugars): 7g, 1g
• Protein: 24g
• Fiber: 1g
• Salt: 0.9g

Preparation

1. 1.
   In a large mixing bowl, combine the ground lamb, chopped onion, minced garlic, breadcrumbs, parsley, dried thyme, dried rosemary, salt, black pepper, nutmeg, and cayenne pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about the size of a golf ball.
3. 3.
   Roll each meatball in flour, coating them lightly.
4. 4.
   Heat the vegetable oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes.
5. 5.
   Remove the meatballs from the skillet and set aside.
6. 6.
   In the same skillet, add the beef or lamb broth, heavy cream, and whisky. Stir well to combine.
7. 7.
   Bring the sauce to a simmer and cook for 5 minutes, allowing it to thicken slightly.
8. 8.
   Return the meatballs to the skillet and simmer for an additional 5 minutes, until the meatballs are cooked through and the sauce has thickened further.
9. 9.
   Serve the Scottish-style lamb meatballs hot, with the creamy whisky-infused sauce drizzled over the top.

Treat your ingredients with care...

• Lamb — Choose lean ground lamb for a healthier option. If you prefer a stronger flavor, opt for lamb with a slightly higher fat content.
• Whisky — Use a good-quality Scottish whisky to enhance the flavor of the sauce. If you prefer a milder taste, reduce the amount of whisky or substitute it with chicken or vegetable broth.

Tips & Tricks

• For a smoky flavor, add a pinch of smoked paprika to the meatball mixture.
• If you prefer a spicier kick, increase the amount of cayenne pepper in the meatball seasoning.
• Serve the meatballs with mashed potatoes or buttered neeps (turnips) for a traditional Scottish meal.
• If you don't have breadcrumbs on hand, you can substitute them with crushed crackers or oats.
• To make the dish more visually appealing, garnish with a sprinkle of fresh parsley before serving.

Serving advice

Serve the Scottish-style lamb meatballs as a main course, accompanied by mashed potatoes or buttered neeps. Drizzle the creamy whisky-infused sauce over the meatballs and garnish with fresh parsley for an elegant presentation.

Presentation advice

Arrange the Scottish-style lamb meatballs on a platter, with the creamy whisky-infused sauce served in a separate bowl for dipping. Add a sprig of fresh rosemary or thyme as a decorative touch. Serve with a side of mashed potatoes or buttered neeps to complete the presentation.