Greek Lamb Meatballs Recipe
A delicious Greek Meatball recipe is an epic dinner that is served with whipped feta, lemon quinoa and pickled veggies!
Ingredients
Whipped Feta:
- 8 ounces feta cheese
- 1 cup plain greek yogurt
- 4 teaspoons extra virgin olive oil
- 2 teaspoons lemon zest grated
- 1 teaspoon fresh mint leaves minced
- 2 teaspoons garlic minced
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Lemon Garlic Quinoa:
- 1 tablespoon olive oil
- 2 teaspoons garlic minced
- 1 ¾ cups water or chicken broth
- 1 cup quinoa
- 2 tablespoons lemon juice
- 1 teaspoon kosher salt
- 2-3 teaspoons lemon zest
- ½ teaspoon dried oregano leaves
- ¼ teaspoon dried thyme leaves
Greek Meatballs:
- 1 pound ground lamb
- 1 egg
- ½ cup almond flour
- 1 tablespoon fresh mint minced
- 1 teaspoon garlic minced
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried basil
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil do NOT add to the meatball mixture; for cooking only
Instructions
- Make Whipped Feta: Add ingredients to food processor (crumble the feta so it whips more easily). Blend on high until the consistency is smooth. Taste and adjust any salt or other flavor, as necessary. Set aside.
- Make Lemon Garlic Quinoa: Bring a medium saucepan to medium-high heat. Add 1 tablespoon olive oil and swirl to coat the pan. Add 2 teaspoons garlic and move around the pan until fragrant, about 30 seconds. Add 1 ¾ cups water or chicken broth, 1 cup quinoa, 2 tablespoons lemon juice and 1 teaspoon kosher salt. Stir to combine. Bring to boil then reduce to a simmer and cover. Let cook 12-15 minutes or until the water has been absorbed. Remove from heat and let sit, covered, 5-10 minutes. Add 2-3 teaspoons lemon zest, ½ teaspoon dried oregano leaves and ¼ teaspoon dried thyme leaves. Stir to combine. Taste and add any additional lemon zest, salt or herbs - as desired. Set aside, off the heat.
- Make Meatballs: Put all of the meatball ingredients in a large bowl; mix to combine. Taking one tablespoon of lamb mixture at a time, create meatballs with your hand or a small cookie dough scoop. Place on a plate.
- Cook Meatballs: Bring a large cast iron skillet to medium-high heat. Add approximately 1 tablespoon olive oil to the pan; swirl to coat. Sear the meatballs on all sides. Turn heat down to medium/medium-low and continue cooking until the internal temperature reaches 145℉ (about 10-15 minutes).
- Build Bowls: Divide Lemon Garlic Quinoa, Whipped Feta and Greek meatballs between bowls. Garnish with some quick pickled vegetables, if you want!
Notes
- Baked Greek Meatballs: if you want to bake the meatballs simply place on a parchment-lined baking sheet and bake, middle rack, at 425 degrees F. for 15-20 minutes or until fully cooked.
- Dairy-Free: feel free to use a dairy-free feta in the whipped feta.
Nutrition
Calories: 577kcal | Carbohydrates: 26g | Protein: 29g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 118mg | Sodium: 1377mg | Potassium: 457mg | Fiber: 4g | Sugar: 2g | Vitamin A: 264IU | Vitamin C: 5mg | Calcium: 301mg | Iron: 4mg
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