Mini Herby Lamb Meatballs
Mini Lamb Meatballs are a quick and easy way to bake juicy and tasty meatballs for dinner! Serve with yogurt and cucumber salad for a refreshing supper or serve with a dip for a standout appetizer.
Ingredients
Mini Herby Lamb Meatballs:
- 1 lbs ground lamb
- 1/4 small red onion, finely chopped (this is approximately 1/3 cup)
- 1 clove garlic, minced
- 1/4 cup breadcrumbs
- 2 large eggs
- 1 tsp lemon zest
- 2 tsp lemon juice (use any remaining juice from a lemon in yogurt)
- 2 tbsp chopped fresh dill or mint
- 1 tbsp chopped fresh oregano or parsley
- 3/4 tsp kosher salt
- 1/4 tsp fresh ground black pepper
- 1 pinch crushed red pepper flakes
- 1 tbsp olive oil
Lemon Yogurt:
- 1 cup thick plain Greek yogurt
- 2-4 tsp lemon juice
- 1 pinch kosher salt
- 1/4 tsp fresh ground black pepper
Instructions
-
Preheat oven to 375° F. Line a large baking sheet with non-stick paper or foil (for easy clean up).
-
Place all ingredients for meatballs in a large bowl and mix (with hands is easiest) until all ingredients are well combined. Alternatively, all ingredients can be pulsed together in a food processor.
-
Using a tablespoon measuring spoon, roll one tablespoon of lamb mixture into small balls and place on a baking tray about 1" apart. (Should make 28-32 mini meatballs).
-
Bake for 10-12 minutes (the internal temperature should reach 160° F for medium done ground lamb).
-
Serve with a savoury yogurt, cucumber*, and toasted pine nuts if desired.
Recipe Notes
* I sliced cucumber lengthwise on my mandolin slicer (this has been with me for a very long time and I love it!), and tossed in some lemon juice and a drizzle of olive oil (my kids dig it this way).