Sara Tane
Active Time
20 Mins
Total Time
1 Hour 5 Mins
Yield
Makes 36 balls (serves 6-8)

The possibilities are endless with these simple, baked meatballs. By combining lamb and turkey, the meatballs possess that signature, rich flavor of lamb, but don’t feel excessively indulgent. If lamb isn’t your cup of tea (in terms of price or flavor), feel free to substitute for more ground turkey. Alternatively, if you’d like a stronger lamb flavor, adjust your ratio of lamb to turkey accordingly. Once made, you can serve these flavor-packed meatballs any number of ways. Plate them atop a bed of sautéed kale and a smear of Greek yogurt, topped with toasted pine nuts and feta cheese. Add them into a brothy, vegetable-heavy soup for a meaty kick, or crumble them into Mediterranean-inspired salads and pitas. Stick them with a toothpick and serve them as an easy appetizer alongside a lemony, herby yogurt dip. The fresh herbs and bold cumin pair beautifully with plain yogurt, tangy cheeses, and creamy dressings and condiments, like tahini.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Gently combine all ingredients in a large bowl with moistened hands until just combined. Gently form the meat mixture into evenly portioned meatballs (about 2 tablespoons per meatball); arrange meatballs on a rimmed baking sheet lined with parchment paper.

Step 3

Bake at 375° until meatballs are crispy, golden-brown, and cooked through, about 15-20 minutes, rotating pans halfway through cooking. Serve immediately or freeze for up to 3 months.

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