Juicy Lamb Meatballs
User Reviews
5
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Prep Time
15 mins
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Cook Time
23 mins
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Total Time
38 mins
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Servings
4
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Calories
406 kcal
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Course
Main Course, Appetizer
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Cuisine
Mediterranean, Greek
Juicy Lamb Meatballs
Description
This Juicy Lamb Meatballs recipe starts by softening bread crumbs with milk to add moisture and tenderness to the ground lamb mixture. Onions and garlic are gently sweated in olive oil to release their aromatic flavors without browning, which then incorporate into the meatball base along with spices such as cumin, oregano, and red pepper flakes. Lemon zest and dill add a fresh, bright note to counterbalance the richness of lamb.
The mixture is combined by hand to ensure even distribution of ingredients and then portioned into evenly sized balls using a scoop for consistency. Baking them on an oiled sheet allows the meatballs to cook thoroughly while maintaining juiciness. The resulting meatballs have a tender and moist interior with a balanced flavor profile showcasing Mediterranean spice and herb influences.
These lamb meatballs can be served with traditional accompaniments such as tzatziki, hummus, pita bread, roasted vegetables, or baba ganoush. This combination makes a flavorful meal with a variety of textures and complementary tastes. The recipe provides a straightforward way to make savory baked meatballs with a Mediterranean flair.
Ingredients
- 1 pound lamb ground
- 1 lice bread crusts removed, torn into small pieces, can use white, wheat or sourdough
- ⅓ cup milk
- 1 large egg
- 3 teaspoons olive oil divided
- 1 small onion diced
- 1 large garlic minced, clove
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried
- ¼ teaspoon red pepper flakes crushed
- lemon zest of one
- 1 tablespoon dill or 1 teaspoon dried dill, fresh, chopped
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
SERVE WITH:
- tzatziki
- hummus
- pita bread
- vegetables roasted Mediterranean
- baba ganoush
Instructions
PREHEAT THE OVEN:
- Preheat the oven to 350° F. Spray a baking sheet with vegetable spray and set aside.
- Transfer the bread to a food processor and pulse several times until you have breadcrumbs. Transfer the crumbs to a small bowl and add the milk. Lightly press on the crumbs so they are soaked with the milk. Set aside.
- Heat a small skillet over medium heat, then add 1 1/2 teaspoons of olive oil. When the oil is hot, add the onions, minced garlic and a pinch of salt. Sweat the vegetables for 3-4 minutes until tender and slightly translucent, stirring occasionally. Remove from heat to cool. Do not brown.
- In a large bowl, add the bread and milk mixture, egg, cumin, oregano, crushed red pepper, lemon zest and dill. Mix well. Stir in the cooled onion mixture.
- Add the ground lamb and use your hands to combine the meat with the bread mixture.
- Use a large cookie scoop to portion out the lamb mixture and roll into balls. Transfer the lamb meatballs to the prepared baking sheet.
- Bake the meatballs for 18-20 minutes or until set.
- Heat a skillet over medium high heat and add the remainder of the olive oil. Transfer the meatballs to the skillet and cook, turning occasionally, until they're browned, about 3-4 minutes.
- Arrange the meatballs on a platter and serve with your choice of tzatziki, hummus, pita bread or grilled or roasted vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 7g | 2% |
| Protein | 22g | 44% |
| Fat | 32g | 49% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 132mg | 44% |
| Sodium | 565mg | 24% |
| Potassium | 355mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 161IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 77mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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