I am a big fan of meatballs, and became even more of a fan when I started cooking for my daughter, Emery. One of the easiest ways to feed her meat was by making mini burgers or meatballs. I also found that it was a great way to introduce her to different herbs, spices, and flavors. She LOVED all varieties but lamb was her favorite! I make a big batch of these meatballs (salt omitted for Emery) and keep them in the freezer for quick and easy meals! Another option is to add in about 1/4 cup of crumbled feta cheese (if doing so, reduce salt to 1/4 tsp).
Ingredients:
(Makes around 20 meatballs)
1 lb ground lamb
1/4 cup parsley, chopped
1 egg, beaten
3 cloves of garlic, minced
1 small yellow onion, diced
1 tsp ground cumin
3/4 tsp kosher salt
1/2 tsp pepper
2 tsp olive oil to drizzle on top
For the sauce:
3/4 cup plain Greek yogurt
1/4 cup of fresh mint leaves, chopped
1 garlic clove, minced
1/2 lemon, juiced and zested
salt and pepper to taste
Directions:
Preheat oven to 400 degrees F and line a baking tray with parchment paper (you might need two)
In a mixing bowl, combine all ingredients for lamb meatballs (except for the olive oil). Using hands is best. Then roll mixture into about 20 meatballs.
Place meatballs on the parchment paper-lined baking tray and drizzle with olive oil.
Bake for 15-20 minutes, or until cooked through
While meatballs cook, mix together all sauce ingredients in a bowl.
Serve meatballs on top of sauce and enjoy
