These delectable Greek-style lamb meatballs are seasoned with oregano, lemon, and fresh parsley, resulting in a delightful combination of juiciness and tenderness. They are baked to perfection in just 14 minutes, providing a delightful twist to your typical meatball repertoire.
If you’re looking to add some variety to your meatball choices, this lamb meatballs recipe is the perfect solution.
Here’s why this recipe is a winner:
- Baking, Not Frying: Baking the meatballs in the oven retains their natural juices without the need for excessive oil or butter.
- Outstanding Texture and Flavor: These meatballs offer a super tender and juicy texture, enhanced by the distinctive gaminess of lamb and complemented by the right mix of spices and herbs.
- Speedy Preparation: This is a fantastic recipe for busy weeknights, taking less than 20 minutes from start to finish.
- Versatile: Enjoy these meatballs in a tomato-based sauce or pair them with your preferred vegetables and grains for a well-balanced meal.
The key ingredients you’ll need include:
- Ground lamb: Opt for 80/20 ground lamb to ensure moist and flavorful meatballs.
- Onion: Diced.
- Garlic: Crushed. Adjust the quantity to suit your taste.
- Egg: Helps bind the ingredients and prevent meatball breakage.
- Fresh parsley: Chopped.
- Breadcrumbs: Contribute to the meatballs’ tenderness and shape retention.
- Lemon zest: Adds a refreshing citrus note, perfect for Greek-inspired dishes.
- Spices: Consider using Greek spices like cumin, oregano, dill, and mint.
- Salt: To taste.
Creating these lamb meatballs is straightforward:
- Prepare the meatball mixture: Combine all the ingredients in a large mixing bowl and use your hands to thoroughly mix everything. Allow the mixture to rest for 5 minutes.
- Shape the meatballs: Form 20 evenly sized meatballs and place them on a parchment-lined baking tray, ensuring they don’t touch.
- Bake: Set the oven’s broiler to the highest position and place the baking tray inside. Bake for 14 minutes, flipping the meatballs halfway through until they achieve a full, golden-brown cook.
Here are some tips and variations:
- You can use dried herbs if fresh ones are unavailable. Dried oregano, rosemary, and basil are excellent options.
- Experiment by stuffing the meatballs with a piece of feta cheese to elevate their flavor.
- Enhance the spice profile by adding smoked paprika, onion powder, cayenne pepper, and coriander to the lamb meatballs.
Regarding storage:
- Leftover meatballs can be stored in an airtight container in the refrigerator for 3-4 days.
- They can also be frozen, either cooked or uncooked, for up to 2 months. Simply thaw and reheat as needed.
Pair your lamb meatballs with an assortment of sides such as rice salad, orzo salad, green goddess salad, baked sweet potatoes, or garlic yogurt sauce.
Some frequently asked questions:
- If you want to diversify the meat, you can replace half of the lamb with ground beef or ground veal in the meatball mixture.
- Lamb is a good source of protein, vitamin B, minerals, and omega-3 fatty acids. It does have more saturated fat than beef and pork, but enjoying these meatballs in moderation can fit into a healthy diet, approximately 1-2 times a week.
