Mediterranean Lamb Meatballs
These Mediterranean Lamb Meatballs are slightly salty from the kalamata olives and citrusy from the lemons. Meatballs are one of those foods that everyone enjoys. This recipe is super easy to make on the weekends or during a busy work week.
Servings: 4 people
Ingredients
- 1 pound ground lamb
- ¼ cup red onion
- 15 kalamata olives, pitted
- 1 tbsp garlic
- 1 ½ lemons, zested
- 1 ½ tsp ground cumin
- ¼ tsp dried marjoram
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Chop the red onion and garlic. Don't worry about chopping them too fine since the food processor will do that. Pit the kalamata olives and chop. Add the onion, garlic, olives and the remaining ingredients in a food processor. Process until all the ingredients are well combined and in small pieces
- Remove the meatball mixture from the food processor and place in a bowl. Cover and refrigerate for at least 1 hour or up to 24 hours to allow the ingredients to marinate
- Preheat the oven to 375 degrees
- Scoop about two tablespoons worth of the meatball mixture and roll into a ball. Place on a sheet tray. Continue with the rest of the meatball mixture until it is gone
- Bake in the oven for about 15 minutes or until the meatballs are browned and cooked through
- If serving on top of a salad, allow the meatballs to cool slightly. If not, enjoy right away!