Healthy Lamb Meatballs Recipes

LAMB MEATBALLS

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine all ingredients and mix very well. (Easiest to mix with clean hands).
• Form by hand into 1 1 1/2 inch balls and place in a baking pan about 2 inches apart.
• Bake @ 350 for about 25 minutes or until done.

LITTLE LAMB MEATBALLS IN A SPICY EGGPLANT TOMATO SAUCE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Line a baking sheet with parchment paper or silicone baking mats.
• Combine eggplant, olive oil, salt and black pepper in a large skillet over medium-high heat. Cook and stir until eggplant begins to soften, about 5 minutes.
• Mix in minced onion and red pepper flakes. Reduce heat to medium; cook and stir until onion softens, 4 minutes.
• Stir in chicken broth and marinara sauce. Reduce heat to medium-low and simmer until sauce mixture has reduced by half, about 30 minutes.
• Whisk bread crumbs, egg, and Greek yogurt in a large bowl until the bread crumbs absorb all the liquid, about 3 minutes.
• Mix onions, garlic, Kosher salt, black pepper, cumin, cinnamon, and coriander into the bread crumb mixture.
• Crumble lamb into bread crumb spice mixture; stir in cayenne pepper.
• Form lamb mixture into small meatballs and transfer to prepared baking sheet. Place baking sheet into the preheated oven and bake until browned, but still pink inside, about 10 minutes.
• Remove meatballs from the oven and stir into simmering sauce. Simmer over low heat until sauce begins to thicken, 30 to 45 minutes.
• Garnish with chopped fresh mint.

HEALTHY LAMB MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Boil lamb in a pot of water, breaking into small chunks with a spoon, until fully cooked, 5 to 10 minutes. Skim fat from water using a spoon and drain water from meat.
• Mix cooked lamb, cabbage, onion, egg, allspice, cardamom, turmeric, sumac, salt, and pepper together in bowl; roll into 1 1/2-inch balls. Arrange meatballs on a baking sheet.
• Bake in the preheated oven until meatballs are cooked through and browned on the outside, 25 to 30 minutes.

LAMB MEATBALLS WITH CUCUMBERS AND HERBS

Steps:

• Preheat oven to 450°F. Combine onion, raisins, and vinegar and let soak, tossing every now and then so everything gets vinegary. Put coriander and cumin seeds in a skillet and cook over medium heat, shaking skillet around a lot quite vigorously to move them around. When they start to smell fragrant and toasty, after a minute or two, transfer to a mortar and pestle, spice grinder, or cutting board. Crush them up just a bit and transfer to a large bowl.
• Add Aleppo pepper, cinnamon, 1 1/2 teaspoons salt, and ground lamb to bowl with spices. Chop leaves from parsley and half of mint and dill; add to bowl. Add breadcrumbs and egg and grate in 1 clove garlic; use your hands to mix and combine. Line a rimmed baking sheet with parchment. Divide mixture into 12 balls and put on sheet.
• Bake 12 to 15 minutes for medium (about 145°F on an instant-read thermometer). Meanwhile, in a large bowl, combine cucumbers, pickled-onion mixture, and 1 handful each parsley and mint leaves. Season with salt and black pepper and drizzle with a little oil.
• Put labneh in another bowl; grate in remaining 1 clove garlic and zest of lemon. Season with Aleppo pepper and salt. Swoop mixture onto your serving plate or platter with the back of a spoon. Top with salad and meatballs. Cut zested lemon into wedges and serve alongside.