Greek Lamb Meatballs

Flavorful lamb meatballs are paired with cucumber salad and can be served with cauliflower rice, pita, rice, or another grain. The meatballs also freeze well.

Meatballs

• 1 lb ground lamb
• 1/4 cup finely chopped fresh mint
• 2 tbsp finely chopped fresh parsley
• 3 cloves garlic, minced
• 2 tbsp finely grated onion
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne, optional
• 1 large egg
• 1/4 cup breadcrumbs; use gluten-free if needed
• 2 tbsp olive oil if pan-frying

Cucumber salad

• 2 large cucumbers, diced
• 2 medium tomatoes, diced
• 1/4 cup thinly sliced red onion
• 2 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped parsley or mint

Directions

1. For baking, heat oven to 400°F.
2. Combine lamb, herbs, garlic, onion, spices, egg, and breadcrumbs without overmixing. Shape into about 16–18 meatballs.
3. Bake 18–20 minutes, turning halfway, until the center reaches 160°F; or pan-fry in olive oil about 10–12 minutes.
4. Mix cucumber, tomato, and onion. Whisk lemon juice, olive oil, salt, and pepper, toss with vegetables, and let stand about 10 minutes.
5. Add fresh herbs immediately before serving.