Entrees
Lamb Meatballs
15 meatballs
Lamb Meatballs
15 meatballs
These Greek-inspired meatballs are terrific on their own, but when paired with pita and tzatziki, rice, and a green salad, they are a complete meal, set to impress.
Nutritional information per meatball:Calories 67 (39% from fat)
carb. 0g
pro. 10g
fat 3g
sat. fat 1g
chol. 31mg
sod. 203mg
calc. 17mg
fiber 0g
carb. 0g
pro. 10g
fat 3g
sat. fat 1g
chol. 31mg
sod. 203mg
calc. 17mg
fiber 0g
Ingredients
- 1garlic clove, peeled
- ¼cup fresh Italian parsley leaves
- ¼cup fresh mint leaves
- 1½pounds lamb shoulder, cut into
- 1-inch pieces
- 1teaspoon kosher salt
- ½teaspoon ground cumin
- ¼teaspoon freshly ground black pepper
- 1ounce feta, broken into pieces
- Tzatziki, for serving
- Pita, warmed, for serving
Preparation
- 1. Preheat the oven to 400°F with the rack in the middle position.
- 2. Insert the universal blade into the work bowl of the Cuisinart® 7or 9 Cup Food Processor.
- While the unit is running, drop the garlic into processor to finely chop. Add the parsley and mint, and pulse to finely chop. Add the lamb, salt, cumin, and pepper. Using about 12 long pulses, pulse until roughly chopped. Add the feta and pulse a few times until evenly dispersed.
- 3. Divide the lamb mixture into 15 evenly sized balls. Transfer to a parchment- or foil-lined baking sheet. Put into the preheated oven and bake for 18 minutes.
- 4. Serve with tzatziki and warm pita.
