Description
These Healthy Mediterranean Lamb Meatballs combine tender ground lamb with fresh herbs and aromatic spices, baked to perfection for a flavorful and nutritious dish. Ideal for a wholesome meal, they pair perfectly with tzatziki and a fresh Mediterranean salad.
Ingredients
Main Ingredients
- 1 ½ pounds ground lamb
- 1 large egg
- ¼ cup finely chopped red onion
- ¼ cup almond flour
- 2 garlic cloves, minced
- ¼ cup finely chopped fresh parsley
- 2 tablespoons finely chopped fresh mint
- 2 teaspoons dried oregano
- ½ teaspoon ground cumin
- 2 teaspoons lemon zest
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Prepare the Oven and Baking Sheet: Begin by preheating the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper to ensure easy cleanup and prevent the meatballs from sticking.
- Combine the Ingredients: In a large mixing bowl, add the ground lamb, egg, finely chopped red onion, almond flour, minced garlic, fresh parsley, fresh mint, dried oregano, ground cumin, lemon zest, kosher salt, and freshly ground black pepper. Use your hands or a spoon to mix everything thoroughly until well combined.
- Shape the Meatballs: Using about 1 ½ tablespoons of the mixture for each meatball, scoop and roll them between your hands to form evenly sized balls. Arrange the meatballs on the prepared baking sheet, spacing them apart to allow for even cooking.
- Bake the Meatballs: Place the baking sheet in the preheated oven and bake for 25 to 30 minutes, until the meatballs are browned on the outside and cooked through to a safe internal temperature of 160°F (71°C).
- Serve and Enjoy: Remove the meatballs from the oven and serve them warm. These Mediterranean lamb meatballs are delicious on their own or paired with tzatziki sauce and a fresh cucumber, tomato, olive, and red onion salad. They also work well as a topping for roasted vegetables.
Notes
- For easier shaping, wet your hands slightly before rolling the meatballs.
- Ensure the lamb is cooked thoroughly by checking the internal temperature with a meat thermometer.
- Almond flour makes this recipe gluten-free; avoid using regular flour if gluten-free is desired.
- These meatballs can be made ahead and refrigerated for up to 2 days or frozen for up to 3 months.
- To reheat, warm them in the oven at 350°F (175°C) until heated through.
