Mediterranean Lamb Meatballs

These  oven-baked meatballs come together easily for a quick-and-easy weeknight meal. Any number of fresh herb and spice combinations work so experiment with what you have on-hand. 

I use my food processor to mince and combine the onion, garlic, herbs, and spices, then mix this into the lamb by hand. Once you form balls, you can pop them into the oven or pan fry. 

My favorite way to serve them is on a mezze platter with a combination of fresh and cooked veggies and tzatziki or garlic sauce, or better yet, a fresh batch of minted yogurt! They also go great stuffed in pita with tomato, red onion, and crunchy greens, or simply alongside rice pilaf, roasted cauliflower, or a crisp salad. The possibilities really are endless!

Yield: 4

Author: Sara Box Kendall

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Mediterranean Lamb Meatballs

These oven-baked meatballs come together easily for a quick-and-easy weeknight meal with endless possibilities for serving. Try them on a mezze platter alongside fresh veggies and minted yogurt sauce, stuffed in pita pockets with fresh onion, tomato, romaine, and tzatziki, or simply serve over rice pilaf, roasted cauliflower, or a crisp salad.

Ingredients

• 1/2 medium onion, about 1/2 cup
• 1/4 packed cup fresh cilantro
• 1-2 cloves fresh garlic
• 1 tsp. each cumin, smoked paprika, coriander, salt
• 1/4 tsp. black pepper
• 1 lb. ground lamb
• 1/3 cup crumbled feta

Instructions

1. Preheat oven to 425°F and line a baking sheet with foil or parchment paper
2. Add the first 5 ingredients to a food processor and pulse for a few seconds to chop and mix. Alternatively, you can mince by hand (or use a box grater for the onion).
3. Add lamb to a large bowl and break apart, then add the onion-spice mixture and the feta cheese and mix with hands until combined. Use a small ~1T cookie scoop to portion out 20-24 meatballs, then use hands to roll into balls and arrange on lined baking sheet.
4. Lightly spray the meatballs with avocado oil spray before placing the sheet in the preheated oven and bake for 20-25 minutes, flipping halfway through. See notes for pan fry option.

Notes

Stove top option: if you have a little more time on your hands and don't mind the extra clean-up, pan frying will give these balls a crisp-on-the-outside texture and a nice browning all around. Arrange meatballs on a plate and place in refrigerator for 45-60 minutes to firm up the balls before pan frying. Heat avocado oil in a large cast iron skillet at medium heat and add the balls, making sure not to crowd the pan. Cook for 7-8 minutes and rotate the balls until browned all around and cooked to an internal temp of 160°F.