Ground Lamb Lollipops with Mint Sauce

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These lamb lollipop appetizers are one of my very favorite ground lamb recipes. Juicy lamb with the fresh flavors of mint and parsley along with the crisp texture of Japanese breadcrumbs and parmesan cheese all topped with a mint sauce that is so classic with lamb dishes. This recipe also includes easy options to make these meatballs gluten free, dairy free and low carb for a more dietarily inclusive appetizer that is sure to become a new favorite!

Ingredients for the Meatballs

• 1lb. Ground Lamb
• Panko Japanese Breadcrumbs- I like these because they are light and flaky and don’t add any extra flavor.
• Eggs
• Grated Parmesan Cheese- Freshly grated parmesan melts into the meatballs and adds delicious flavor and texture. 
• Italian Parsley- This adds a light freshness.
• Fresh Mint- Another layer of fresh mintiness that goes well with the mint sauce.
• Garlic- Self-explanatory. Always a good idea!
• Wooden Bamboo Sticks Like These

Ingredients for the Mint Sauce

• 1/4 Cup Boiling water
• 2 Tablespoons Packed Brown Sugar
• 3/4 Finely Chopped Mint
• 1 Tablespoon finely chopped Shallot
• 1 Teaspoon Apple Cider Vinegar
• Pinch Salt

Meatballs are really the easiest things to make but they are way more fun than just plain old ground beef or hamburger patties. Ground Lamb has a nice fat content which makes them juicy and flavorful on their own. But, with a little help from mint, garlic, and parsley as well as the parmesan and breadcrumbs, these little meatballs are downright delicious! Then the Mint Sauce, well it is just a little extra to put it over the top!

How to Make the Meatballs

Meatballs are low maintenance in that they don’t like a lot of attention, or to be fussed over. 

Start by cracking your eggs in a bowl and giving them a little whisk.

Add in the herbs, parmesan and breadcrumbs and mix it all together. See the recipe notes for substitutions to make these gluten free, dairy free and low carb!

Then, roll up your sleeves and add the ground lamb. Use your hands to break it up and then incorporate it into the egg, parmesan, breadcrumb etc. mixture. Like I said, don’t spend too much time, just use your hands to lightly incorporate everything together.

Then, to make the meatballs, take about 2 Tablespoons of the meat mixture and roll it into a ball. If you have a large melon baller, or a small ice cream scoop, you can use these, otherwise just eyeball it and use your hands to roll it into a ball. You can adjust the size according to your preference. In this recipe, we are making appetizers, so the meatballs are about 1 inch in diameter.

How to Make the Mint Sauce

The mint sauce is also super easy. A lot of recipes don’t have you boil the water first, but I like to boil it so that the sugar dissolves nicely and almost forms a simple syrup. It isn’t quite as sweet as a simple syrup, but it is the same concept. You can also substitute the sugar for Monk fruit sweetener! Check out this Mint Simple Syrup, that is perfect for a sweet and minty Mint Julep!

So, boil your water, then add the sugar and stir to dissolve. 

Then, turn off the heat and add the mint, shallots and vinegar and salt and stir it all together. 

Make the sauce first because it is one of those things that just gets better as it sits, and it doesn’t have to be served warm. 

Putting it all Together

Bake the meatballs in a 350°F oven for 15 minutes, turning the meatballs over after about 7 minutes. They should be golden brown and firm to the touch (160°F internal temperature). See the recipe notes for making these in your air fryer!

Immediately place them in a bowl and drizzle half of the mint sauce over the top. Toss them to coat. This almost creates a sort of light mint glaze on the meatballs.

Next, place them on a serving platter and drizzle the remaining mint sauce over each one.

Finally, place a lollipop stick, or toothpick into the top of each one and serve!

Recipe Options

• This recipe is designed to be an appetizer, but if you would like, you can instead, use them as all or part of your main course. Make some orzo pasta, then serve the meatballs and sauce on top with a little crumbled feta and a greek salad for a delicious and super easy meal!
• This recipe is easy and super quick, but if you want to make it even quicker and easier, you can skip the step about boiling the water for the mint sauce. You can use cold water, just be sure that the sugar is completely dissolved before serving.
• This is a great recipe if you are trying to meal prep ahead of time. Make the meatballs and store them in the fridge tightly wrapped overnight and the next day they will be even more flavorful! Same goes for the sauce! It can even be made a couple days in advance and the flavors will keep developing until it is served!
• If you are trying to keep this very low carb, you can substitute the sugar in the sauce for Monkfruit sweetener, and crushed pork rinds for the panko breadcrumbs. Both substitutions will yield an equally delicious result!
• To make this recipe dairy free, just eliminate the parmesan cheese and instead add nutritional yeast!
• You can cook the meatballs in your air fryer! Preheat the air fryer to 375°F and cook them for 10 minutes, turning the meatballs (or shaking the basket!) after 5 minutes. Meatballs are done when they are crispy and brown on the outside and firm to the touch. They should have an internal temperature of 160°F. 
• You could certainly make these meatballs a little larger and then add them to a bowl of fresh fettuccine with a little feta and mint sauce, for a light, yet substantial meal!!

I hope you enjoy making this ground lamb recipe! I would love to hear from you in the comments at the very bottom of the page. Thank you and thank you for visiting Mollie in Montana~*! ♥️