greek lamb meatballs

We think this might be in our top 5 best recipes we’ve discovered!

Mix up your protein intake by making these super flavorful lamb meatballs. Did you know lamb is high in vitamin B12, iron, and zinc? Pair with the cucumber salad, and/or cauliflower rice, pita bread, rice, or your favorite grain.

And go ahead and double or triple the recipe because they can be frozen!

INGREDIENTS FOR THE MEATBALLS

1 lb. ground lamb

1/4 cup finely chopped fresh mint

2 T. finely chopped fresh parsley

3 gloves garlic, minced

2 T. finely grated onion

1 1/2 t. ground cumin

1 t. ground coriander

1 t. kosher salt

1/2 t. black pepper

1/4 t. cayenne pepper (optional)

1 large egg

1/4 cup breadcrumbs (these gluten-free breadcrumbs work great)

2 T. olive oil (if pan frying)

INGREDIENTS FOR THE CUCUMBER SALAD

2 large cucumbers, diced

2 medium tomatoes, diced

1/4 cup red onion, thinly sliced

2 T. fresh lemon juice

2 T. olive oil

1/2 t. kosher salt

1/4 t. black pepper

2 T. chopped fresh parsley or mint

DIRECTIONS

1. Preheat your oven to 400°F if you’re baking the meatballs, or skip this step if you’re pan-frying them instead.

2. In a large mixing bowl, combine the ground lamb, mint, parsley, minced garlic, grated onion, cumin, coriander, salt, black pepper, and cayenne if using.

3. Add the egg and breadcrumbs to the bowl and mix everything together with your hands until just combined, being careful not to overmix.

4. Wet your hands slightly with water and form the mixture into meatballs about the size of golf balls, you should get around 16-18 meatballs.

5. If baking, place the meatballs on a parchment-lined baking sheet with a bit of space between each one and bake for 18-20 minutes, flipping them halfway through, until they’re browned and cooked through to an internal temperature of 160°F.

6. If pan-frying, heat the olive oil in a large skillet over medium-high heat and cook the meatballs in batches, turning them every few minutes until they’re browned on all sides and cooked through, about 10-12 minutes total.

7. While the meatballs are cooking, make the cucumber salad by combining the diced cucumbers, tomatoes, and sliced red onion in a medium bowl.

8. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper, then pour this dressing over the vegetables.

9. Toss the salad gently to combine and let it sit for about 10 minutes to allow the flavors to meld together.

10. Right before serving, add the fresh chopped parsley or mint to the salad and give it one final toss.