Flavor-packed Lamb Meatballs with fresh herbs and spices, perfect for a speedy meal or party spread!
Is it just me, or does lamb feel super fancy? I’ll always opt for it at Italian restaurants, as I absolutely love lamb chops, but when I’m at the grocery store shopping for home-cooked meals, I never gravitate toward it in the same way.
For a lot of people, lamb is a meat that they enjoy but are too afraid to cook for themselves. But I’m here to set the record straight: lamb is way easier to cook than you think! Especially in this case, when we’re using ground lamb. These lamb meatballs cook quickly and consistently, and they’re a delightful fusion of bold, savory flavors.
Aromatic cumin, parsley, and mint create a fresh, Mediterranean-inspired taste that pairs beautifully with the natural richness of lamb. Whether you’re enjoying them as an appetizer, a protein-packed main course, or even tucked into a wrap, these meatballs are versatile enough to fit into various diets, including low-carb and high-protein, and can easily be made gluten-free.
Are These Lamb Meatballs Healthy?
Lamb is a nutrient-dense protein that’s rich in vitamins and minerals like B12, zinc, and iron. While lamb is not necessarily the “healthiest” red meat (lean cuts of beef or venison often win in terms of lower saturated fat), it remains a wholesome option when enjoyed in moderation.
To make this recipe even healthier, consider swapping the breadcrumbs for whole-grain or almond meal (for a gluten-free twist). You could also bake the meatballs on a wire rack to allow excess fat to drip away during cooking. Pair them with a side of roasted vegetables or a fresh salad to create a well-rounded, nutritious meal.
Upgrade Your Meatball Game!
To take these meatballs to the next level, consider drawing inspiration from global culinary traditions. To lean more into the Mediterranean flair, mix in crumbled feta cheese and a pinch of smoked paprika. Serve them with tzatziki or hummus for dipping, and garnish with additional fresh mint.
If you’re leaning toward Middle Eastern flavors, add a touch of ground coriander and allspice to the mix. Pair them with a tahini drizzle or a side of tabbouleh. For an Italian-inspired variation, include grated Parmesan and chopped sun-dried tomatoes in the mixture, and serve with marinara sauce.
How To Make Ahead And Store
Prepare the mixture, shape the meatballs, and refrigerate them for up to 24 hours before cooking. This allows the flavors to meld beautifully. Store cooked meatballs in an airtight container in the refrigerator for up to 4 days. To freeze, place them on a baking sheet to freeze individually before transferring to a freezer-safe bag or container. They can be frozen for up to 3 months. For best results, thaw them fully and reheat them in the oven to maintain their texture.
Serving Suggestions
Just like beef meatballs, you could serve your lamb meatballs on top of Homemade Pasta and Tomato Sauce, but it’s also great with grains like Moroccan Couscous, quinoa, or brown rice and plenty of Oven-Roasted Vegetables. For low-carb dieters, you could serve lamb meatballs with some Zucchini Noodles With Pesto Fried Eggs or some Roasted Cauliflower Rice for a keto-approved pairing. For a fun midday snack, I also love to serve these meatballs with a dip like this Tahini Yogurt Sauce or a simple Tzatziki Sauce.
Recipe
Ingredients
- 1 pound ground lamb
- 1/4 cup red onion finely chopped
- 3 cloves garlic minced
- 1 large egg
- 1/4 cup breadcrumbs
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh mint chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes optional
- 2 tablespoons olive oil for cooking
Instructions
- Preheat oven to 400°F. Prepare a baking sheet by lining it with parchment paper. In a large bowl, combine ground lamb, red onion, garlic, egg, breadcrumbs, parsley, mint, salt, black pepper, cumin, and red pepper flakes. Mix gently until just combined.
- Form the mixture into 1 1/2-inch meatballs and place them on the baking sheet lined with parchment paper.
- Bake in the preheated oven for 18 to 20 minutes, or until the meatballs are browned and cooked through. You can use a meat thermometer to check that their internal temperature has reached 160℉.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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