Mediterranean lamb meal prep meatballs
These Mediterranean lamb meal prep meatballs are made with feta, mint and dill to give them amazing flavor.
Servings: 5 people
Calories: 394kcal
Equipment
Ingredients
- 1 pound lamb ground
- 1/2 cup breadcrumb
- 1/4 cup feta crumbled
- 2 tbsp pine nuts toasted
- 1 egg
- 1 tbsp dill finely chopped
- 1 tbsp mint finely chopped
- 1 tsp garlic minced
- 1/2 tsp granulated onion
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- In a dry frying pan, toast pine nuts for five minutes until lightly browned and fragrant. Set aside to cool.
- In a medium mixing bowl, combine all ingredients and lightly mix until thoroughly combined.
- Using a 3/4 ounce scoop, measure out meatballs and roll into balls.
- Heat a large frying pan over medium - medium high heat and add olive oil.
- Add meatballs a dozen at a time (or whatever fits in your pan without overcrowding)
- Brown on all sides, turning every few minutes. Cook for 10 - 12 minutes total.
- Set aside to cool before packing into containers.
Notes
CHEF TIPS!
When mixing meatballs, try not to overwork the meat. Mix just until combined and fairly uniform. Use your hands! A spoon will work the mixture too much and ends up crushing the meat. Your hands do a much better job of this task.
Lightly oil your hands when rolling meatballs. The meat will stick to dry hands. A drop or two of oil will help those little balls roll into shape with no fuss.
OVEN METHOD: Preheat oven to 375°F, bake meatballs on a parchment-lined baking sheet for 22 minutes.
Nutrition
Serving: 1g | Calories: 394kcal | Carbohydrates: 12g | Protein: 27g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Cholesterol: 132mg | Sodium: 935mg | Fiber: 1g | Sugar: 3g