Mediterranean Lamb Meatballs
Posted: | Categories: Recipes | Tags:add me to a bowl dinner kid-friendly
Mediterranean Lamb Meatballs
Rated 5.0 stars by 1 users
Author:
Melissa Ben-Ishay
These tender meatballs are perfectly seasoned and great for adding to a pita with your favorite salads, serving in a grain bowl with easy tzatziki, or serving over a bed of greens. I ate mine with blanched cauliflower and mixed greens for the perfect mid-day pick-me-up.
Ingredients
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1 lb. ground lamb
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1 teaspoon fresh parsley
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1 teaspoon fresh oregano
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1 teaspoon fresh chives
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2 garlic cloves, grated
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½ small red onion, finely chopped
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1 teaspoon salt
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1 teaspoon garlic powder
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1 teaspoon za’atar
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Black pepper
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1 egg
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Juice of 1 lemon cheek (about 1 teaspoon)
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¼ teaspoon baking soda
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½ teaspoon ground turmeric
Directions
Add the lamb to a large bowl. Chop the herbs, and add them, the garlic, onion, salt, garlic powder, za’atar, pepper, egg, lemon juice, baking soda, and turmeric to the bowl. Use your hands to mix everything together.
Cover the mixture with plastic wrap and let sit at room temperature for about 30 minutes to marinate.
Roll the meatball mixture into 1” balls. If you want to air fry, place them on the air fry tray and cook at 400°F for 15 minutes.
To cook in a traditional oven, preheat the oven to 425°F and place the balls on a baking sheet lined with parchment paper. Cook for 18 minutes, until golden on top.
Make it a meal: Serve over lightly dressed greens with rice, chopped olives, cauliflower, and any other veg you have in your fridge. A drizzle of quick tzatziki is also great. To make quick pita chips, I cut half a pita into small, 1” triangles, then sprayed with avocado oil and seasoned with salt and za’atar before baking at 400°F until golden.
What You'll Need
