This weekend ground lamb was on sale at our local meat shop.
Lamb is a favourite of the pups and the Mama at Casa de Kolchak, but we don’t get it very often because the Daddy isn’t a fan. Since it was such a great deal, the Mama wanted to make us some tasty lamb dog treats. She knew exactly what she was going to do: mix tasty lamb with some dog-friendly herbs and make cookies. They turned out fabulous and we love them. The only problem?
You know what they say about great minds, right?
Last night the Mama realized that she had seen the recipe somewhere before. It was a little bit different – we used different herbs and a grain free flour, but other than that? It was almost identical to the Lamb & Honey Treats from Doggy Dessert Chef. You should definitely try them, but we knew we’d have to share something else that was tasty & awesome for Tasty Tuesday.
We decided to make a cross between a meatball and a cookie, featuring some of our favourite flavours.
These tasty cookies make a great bite sized snack. They’re sturdy enough to carry in your pocket without breaking up and small enough that you can easily give your pup a few without ruining their diet.
The Stuff (aka Ingredients)
- 1 lb. Lean Ground Lamb
- 1 small apple, peeled & finely grated
- 1/2 tsp. fresh ginger, grated (or 3/4 tsp. ground ginger)
- 1 tsp. fresh basil (or 1/2 tsp. dried basil)
- 1 egg
- 1/3 c. Quinoa Flour + 2/3 c. Tapioca flour + 1/2 tsp. Guar Gum
- (If your dog is grain-tolerant, you can use regular white flour or a Gluten Free All Purpose Baking Mix)
How We Do It (Instructions)
Pre heat oven to 350F.
In a pan over medium-high heat, toss together the ground lamb, shredded apple & ginger. Cook until lightly browned. Remove from heat, drain off any liquids and allow to cool until you can handle the lamb.
Mix together lamb mixture, basil and egg. In a separate bowl, mix together flours & guar gum. Mix in flour a little at a time until you form a non sticky dough.
Break off small pieces of dough and roll into 3/8" - 1/2" balls.
Bake for 25 - 30 minutes, shaking occasionally to "flip" the muttballs.
Remove from oven and cool. Store in an airtight container in the fridge.
If you prefer a crunchy treat, you can leave these in the oven, turn the heat down to 150F and bake until they are crisp all the way through (approx. 2 - 4 hours)
Do you like lamb? What’s your favourite flavour to pair it with? Herbs, Mint or Fruit?
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