Lamb Meatballs

Cuisinart original

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.


15 meatballs


1      garlic clove, peeled
¼     cup fresh Italian parsley leaves
¼     cup fresh mint leaves
1½   pounds lamb shoulder, cut into
        1-inch pieces
1      teaspoon kosher salt
½     teaspoon ground cumin
¼     teaspoon freshly ground black pepper
1      ounce feta, broken into pieces
        Tzatziki, for serving
        Pita, warmed, for serving

Nutritional information

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


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.