Lamb Meatballs
These meatballs, adapted from a 2002 Food & Wine appetizer recipe by Melissa Clark, are delicious with herbed yogurt sauce. For lunch, leftover meatballs can be stuffed in a pita with shredded romaine, halved cherry tomatoes, cucumbers and leftover yogurt sauce.
Ingredients
- 1 1/2 tablespoons extra-virgin olive oil
- 1 pound ground lamb preferably grassfed
- 1/2 cup minced onion
- 1/4 cup plus 2 tablespoons plain dry bread crumbs preferably homemade (or almond meal to make it gluten-free, grain-free and Whole30)
- 2 eggs
- 2 tablespoons chopped mint
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced fresh dill
- 1 tablespoon minced garlic
- 1 teaspoon kosher salt
Instructions
- Preheat your oven to 450 degrees. Line a sheet pan with parchment paper or lightly coat with olive oil.
- In a large bowl, combine all the ingredients; gently mix until combined. Form the mixture into 2-inch meatballs and then gently round them out. Arrange the meatballs on the baking sheet with about 1-inch of space between each one. Cook for 10-15 minutes, turning the pan halfway through, until the meatballs are firm and lightly browned.