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DURANT PINOT NOIR BBQ SAUCE LAMB MEATBALLS

Yields6 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

Using local meats really enhances the flavor of these meatballs! A smaller meatball can be made as an appetizer portion and held warm in a crockpot. I use a cookie scoop to ensure uniform size. These meatballs freeze like a dream-raw or cooked. I usually make a big batch so I have a stash for a future date with no hassle!

-Durant Culinary Directors

 ½ lb ground lamb
 1 lb ground pork
 ¼ onion, finely minced
 1 celery rib, finely minced
 3 cloves garlic, finely minced
 ¼ cup fresh parsley, finely chopped
 3 cups breadcrumbs
 4 eggs
 3 tbsp Durant Arbequina Extra Virgin Olive Oil
 2 ½ tbsp Durant Black Garlic Salt
 2 tsp black pepper
 1 bottles Durant Pinot Noir Barbeque Sauce
1

Preheat oven to 350°F

2

Combine all ingredients in a bowl and mix until evenly combined, about 3-5 minutes by hand.

3

Portion mixture into roughly the size of a golf ball, and place on a cooking sheet with edges to catch the juices from cooking over.

4

Cook for 23-28 minutes. Meatballs should be done all the way through (no pink) and have some browning on top.

5

Heat Durant BBQ sauce in a pan, and glaze the tops of the meatballs with a generous portion.

6

Enjoy!

Nutrition Facts

6 servings

Serving size