Lamb Meatballs
"Can make as meatballs or patties."
photo by COOKGIRl
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 1⁄4 - 1 1⁄2 lbs ground lamb
- 1 egg, lightly beaten
- 1⁄4 cup finely chopped onion
- 3 minced garlic cloves
- 1⁄2 cup breadcrumbs
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
- 1⁄4 cup plain low-fat yogurt
directions
- 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.
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Reviews
-
These were terrific, I served them in pita with some tzatziki that i had leftover and needed to use, garlic sauce and chopped onion and tomatoes -
The mixture was a bit liquidy even after chilling all day, but the meatballs turned out fine. I used a 1 1/2" cookie scoop to shape the meatballs and worked well for that purpose. Served with Recipe #428608, tomatoes drizzled with muscatel vinegar and mekti. ~Tasty Dish-approved. Reviewed for ZWT 6. -
Very tasty and light in texture (I know this is due to the yoghurt - good work Parsley!). I made 1/2 the amount as I was also making lamb kofta, and we loved these. Served with pita bread and tzatziki. -
We've now made this as meatballs twice for guests and its been a big hit with not too much effort. Both times we used nonfat yogurt and threw in some extra herbs -- what ever was in the garden. We served meatballs with quinoa and greek salad. -
We LOVE these, Parsley! I only wanted a hint of mint--solved that by serving the balls with a mint sauce for dipping. They were juicy, flavorful, and as one taster said "They don't have that nasty lamb taste." LOL I look forward to making these again and again.
RECIPE SUBMITTED BY
*Parsley*
United States
