Herbed Lamb Meatballs

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 247
  • Calories from fat: 39%
  • Fat: 10.8g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 28.1g
  • Carbohydrate: 7.4g
  • Fiber: 0.5g
  • Cholesterol: 89mg
  • Iron: 2.5mg
  • Sodium: 353mg
  • Calcium: 88mg

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

  1. Preheat oven to 400°.
  2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Herbed Lamb Meatballs Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy