Dec 05

How to: Own Your Party

Chef Ally Phillips shares her tips and tricks for throwing the perfect party so that you can #OwnYourParty this season. 

One of our brand ambassadors, Chef Ally Phillips, recently created some #aussome ideas for this holiday season. 

First, start by serving this crowd-pleasing appetizer,

Aussie Party Lamb Meatballs

Ally Phillips' Aussie Lamb Meatballs












  • 1 lb. lamb, ground, grassfed and/or organic
  • ½ cup French Onion dip
  • ½ cup parmesan, grated
  • 2 eggs, beaten
  • 1 ½ tsp. Garlic Herb Seasoning Mixture
  • 1 tsp. dried mint
  • 1 tsp. sea salt
  • ½ tsp. dried rosemary
  • ½ tsp. red chili flakes
  • ¾ cup bread crumbs
  • ½ cup flat parsley, fresh, packed and finely chopped
  • 1/4 cup extra virgin olive oil
  • 1 (28 oz.) can peeled tomatoes + 1 cup water
  • 1/2 cup shaved parmesan

Side dish to serve with meatballs:

  • 4-5 cups fresh greens, mixture of arugula, spinach, baby kale, etc.
  • 1/4 cup extra virgin olive oil
  • 2 (14.5 oz.) cans garbanzo beans, drained
  • 2 tsp. harissa
  • 1 tsp. ground cumin
  • 1/2 tsp. salt


  • In a large mixing bowl, put the lamb, French onion dip, parmesan, eggs, garlic herb seasoning, mint, salt, rosemary and chili flakes. Blend together really well combining all the ingredients into a thick meat mixture.
  • Add the bread crumbs and parsley and blend together. Don't overwork the mixture, just enough to incorporate all ingredients. The mixture is now ready for rolling into meatballs.
  • Pinch about two heaping tablespoons and roll in to a meatball. Repeat until all the meat is rolled into meatballs. There should be about 10 to 12 meatballs. Of course, the size of your meatballs will determine the total number you get from the mixture.
  • Put a Dutch oven (medium size) on a medium blaze. Let it get hot. Add the olive oil. Add five to six meatballs and brown on all sides. Use tongs and remove these meatballs to a bowl. Add the remaining meatballs and brown. Then return the first batch of browned meatballs to the pot.
  • Cover the meatballs with the tomatoes and water. Cover with a lid. Cook for thirty minutes on medium stirring occasionally.
  • Reduce heat to low and simmer until ready to serve. The tomatoes will cook down and become a ‘marinara’ type sauce consistency. Stir occasionally.
  • While the meatballs are cooking, prepare the garbanzo beans. Heat a medium skillet on medium heat. Add the olive oil, beans, harissa and cumin. Toss and blend well. Cook about 7-10 minutes over medium low heat.
  • When serving, put some of the greens on the plate, top with some of the beans and several of the meatballs and sauce.

Ally says:

  • Decide your budget—if you’ve going to invite friends over for cocktails, have a holiday dinner party, or host the family’s big dinner for the holidays, don’t overspend beyond your means.
  • Decide your ‘Ambiance’ Theme— What do you want to create? What experience do you want your guests to have? Are they coming for just a drop in? Will family including children be invited? Are you trying to create new connections for friends and family? 
  • Decide the menu—The menu is usually dictated by the number of folks you’re entertaining. A small dinner party may mean a full meal is served. Maybe with ten to twelve people and you roll out a buffet meal, or if you’re closing in on nearly twenty-plus party animals maybe just nibbles, as in tapas and mezze eats. Establishing this part of the entertaining is big. It affects everything else that can happen in the event planning process.
  • Develop the plan—Just making jot notes and keeping your ideas and thoughts flowing so you avoid those frazzled, OMG, I forgot, moments! We know that this, in turn, spills over into stress. And, that’s counterproductive to having a good time! Having these notes also helps you stay on track and check off what needs to be done and when. 

Happy holidays! Own Your Party with these tips and don't forget to tag us!


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