Family meals and holiday get-togethers in Annie Campbell’s family meant a couple of things: Lamb for Easter, chili before trick-or-treating, and cracked crab on Christmas (with ginger cookies for dessert).
Each season was chock-full of new flavors like Oregon berry crisps in the summer and beef stew when during flurried snowstorms and it made growing up in Portland, Oregan festive and fun. And it taught her that life should be filled with memorable celebrations, that bring people together.
That’s why she created Annie Campbell: Food, Parties, Themes, where menus starts with the best ingredients (sourced organic, seasonal, and from farmers markets) and ends with a bar program with bespoke cocktails made by her husband Greg.
Naturally, Campbell is happiest in the kitchen where she prepares Moroccan-themed birthday fêtes for fashion designer Jenni Kayne, or tres chic Bastille Day soirees featured in Domaine.
We tapped the enormously talented Annie Campbell for a quick and easy weeknight meals that promises to taste like you spent hours over a stove.
First up, Lamb Meatballs and a word from Annie about them: “I love this meal because it can be made in advance with minimal assembly and oven time. These meatballs are hearty but never heavy, and burst with flavor and a total comfort in the thick of winter.”
Find your printable and sharable recipe card, below.
2 T. olive oil
1 red or yellow onion, chopped
5 cloves of garlic, chopped
1.5 pounds of ground lamb
1 T. of fresh rosemary, chopped
3 T. fresh parsley, chopped
1 t. cumin
salt & pepper
to prepare: Heat a large sauté pan over medium-high heat and add olive oil. Add onion and season with salt and pepper. Reduce heat to medium-low and sauté for 6 minutes, until softened. Once soft, add garlic and rosemary and cook for an additional 4 minutes, until soft. Remove from heat
to assemble meatballs: Crack eggs into a bowl and whisk. Add ground lamb, sautéed onion, garlic, rosemary, parsley, cumin and a couple healthy teaspoons of salt, plus plenty of ground pepper. Mix mixture with your hands. Line a cookie sheet with tin foil, and start to form meatballs the size of golf balls. Place meatballs on cookie sheet.
to bake meatballs: Preheat oven to 375 degrees. Bake meatballs for 15-25 minutes until cooked through.
tips: All vegetables and herbs can be chopped 2 days in advance. Vegetables can be sautéed 1 day in advance. Meatballs can formed and refrigerated a couple of days in advance or frozen, uncooked, for several months.