Mediterranean-Style Lamb & Herb Meatballs
Delight in these Mediterranean-style lamb and herb meatballs served with quinoa and fresh veggies, perfect for any meal setting.
Ingredients
For the Meatballs
- 1 lb finely ground lamb or beef for a juicy and tender bite
- 1/4 cup breadcrumbs to lend texture
- 1 large egg to bind the mixture
- 2 cloves minced garlic for aroma
- 1/4 cup finely chopped red onion for sweetness
- 2 tablespoons freshly chopped parsley for herbaceous notes
- 1 tablespoon dill to elevate the flavor
- 1 teaspoon dried oregano for seasoning
- salt and black pepper to taste
For the Vegetable Medley
- 1 cup cooked quinoa or brown rice as a wholesome base
- 1/2 cup halved cherry tomatoes for sweetness
- 1/2 cup diced cucumber for crunch
- 1/2 cup thinly sliced red onion for a zesty twist
- 1/2 cup kalamata olives for rich, briny flavor
- 1/2 cup baby spinach or arugula for vibrant greens
- to taste crumbled feta cheese for topping
For the Creamy Tzatziki
- to taste tzatziki sauce for serving
Instructions
Preparation of Meatballs
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the ground lamb or beef with breadcrumbs, egg, minced garlic, red onion, parsley, dill, oregano, salt, and pepper. Mix well.
- Form the mixture into meatballs, about 1-2 inches in diameter, and place them on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until cooked through and golden brown.
Preparation of Serving Bowl
- Layer the cooked quinoa or brown rice at the bottom of a serving bowl.
- Add the cherry tomatoes, cucumber, sliced red onion, kalamata olives, and baby spinach or arugula on top.
- Once the meatballs are done, place them on top and sprinkle with crumbled feta cheese.
- Serve with tzatziki on the side.
Notes
For enhanced flavor, add fresh lemon juice to the meat mixture or garnish with fresh mint leaves. Adding a pinch of red pepper flakes can provide a nice kick. Allow meatballs to rest post-baking to lock in juices.