Herbed Lamb Meatballs

recipe
Baking the lamb meatballs on a broiler rack or pan prevents them from being cooked in fat. For the easiest cleanup, line the rack or pan thoroughly with aluminum foil, and simply discard the foil when you're done.

Yield:

30 meatballs (serving size: 5 meatballs)

Recipe from

Cooking Light

Nutritional Information

Calories 247
Caloriesfromfat 39 %
Fat 10.8 g
Satfat 4.5 g
Monofat 4.3 g
Polyfat 0.8 g
Protein 28.1 g
Carbohydrate 7.4 g
Fiber 0.5 g
Cholesterol 89 mg
Iron 2.5 mg
Sodium 353 mg
Calcium 88 mg

Ingredients

1 1/2 pounds lean ground lamb
1/2 cup dry breadcrumbs
1/2 cup (2 ounces) crumbled feta cheese
3 tablespoons chopped fresh parsley
1 teaspoon dried mint flakes
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, crushed
Cooking spray

Preparation

Preheat oven to 400°.

Combine all ingredients except cooking spray in a large bowl, and stir well. Shape mixture into 30 (1 1/2-inch) meatballs. Place meatballs on a broiler pan coated with cooking spray. Bake at 400° for 15 minutes or until meatballs are done.

Note:

Alyson Moreland Haynes,

Cooking Light

January 1997
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