I am indeed married to a Greek Man. And he does, above all proteins, love lamb.

Like LOVES lamb.

Lamb has been something that I have learned to love- it wasn’t a given by any means.

And the way I learned to really love lamb (outside of Pastitsio which is the BEST) is through meatballs. I had a recipe in my first book that was to die for (and was my mother-in-laws recipe.) But considering I can’t eat gluten and eggs anymore, I had to regroup on my meatball game!

Garlicky Lamb Meatballs

So I re-formatted my lamb meatball recipes and they are right here for you to scarf down and enjoy! These amazing garlicky lamb meatballs which just happen to be gluten, dairy and egg free (which is unheard of!) and are still tender and delicious and definitely need to be part of your dinner table love! Garlicky Lamb Meatballs

These should be served with Quinoa Salad with Mint and Zucchini and Grilled sweet and smoky eggplant  or green goddess salad. Enjoy!

Garlicky Lamb Meatballs

Garlicky Spiced Lamb Meatballs
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • ¼ yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 tablespoons walnuts
  • 1 pound ground lamb
  • ¼ cup potato starch
  • 1 tablespoon cumin
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon red pepper flakes
  • ¼ cup fresh flatleaf parsley, minced
  • ¼ cup fresh mint, minced
  • Roasted Tomato Vinaigrette:
  • ⅔ cup halved tomatoes
  • 3 cloves garlic, peeled
  • 3 tablespoon olive oil
  • 2 tablespoons red wine vinegar
  • kosher salt
Instructions
  1. Preheat the oven to 375 degrees.
  2. In the bowl of a food processor combine the onion, garlic, oil and walnuts and pulse until you have a pulp. Transfer it to a medium sized mixing bowl.
  3. Add the raw ground lamb to the mixture along with the potato starch, cumin, salt, red pepper flakes, parsley and mint. Using clean hands mix everything together really well until it is evenly combined.
  4. Shape the mixture evenly into 12 meatballs and place them on a sheetpan. Bake them at 375 degrees for 15 minutes until cooked through.
  5. While the meatballs are roasting, make the vinaigrette:
  6. Preheat the oven to 375 degrees. Lay a piece of foil on a sheet pan and add the halved tomatoes, garlic and 1 tablespoons of the olive oil. Sprinkle with a little kosher salt and roast at 375 for 20 minutes. Remove the pan from the oven and empty the contents of the foil into the jar of a blender, including the oil and juices from the tomatoes. Add the remaining 2 tablespoons of oil and the red wine vinegar and puree until smooth. Season to taste with kosher salt and set aside.
  7. I like to serve them on a bed of pre-cooked lentils and greens (I used mache greens). Drizzle with Roasted Tomato Vinaigrette and serve hot or warm.

 

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Categorized: Dinner, Paleo
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I am indeed married to a Greek Man. And he does, above all proteins, love lamb.

Like LOVES lamb.

Lamb has been something that I have learned to love- it wasn’t a given by any means.

And the way I learned to really love lamb (outside of Pastitsio which is the BEST) is through meatballs. I had a recipe in my first book that was to die for (and was my mother-in-laws recipe.) But considering I can’t eat gluten and eggs anymore, I had to regroup on my meatball game!

Garlicky Lamb Meatballs

So I re-formatted my lamb meatball recipes and they are right here for you to scarf down and enjoy! These amazing garlicky lamb meatballs which just happen to be gluten, dairy and egg free (which is unheard of!) and are still tender and delicious and definitely need to be part of your dinner table love! Garlicky Lamb Meatballs

These should be served with Quinoa Salad with Mint and Zucchini and Grilled sweet and smoky eggplant  or green goddess salad. Enjoy!

Garlicky Lamb Meatballs

Garlicky Spiced Lamb Meatballs
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • ¼ yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 tablespoons walnuts
  • 1 pound ground lamb
  • ¼ cup potato starch
  • 1 tablespoon cumin
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon red pepper flakes
  • ¼ cup fresh flatleaf parsley, minced
  • ¼ cup fresh mint, minced
  • Roasted Tomato Vinaigrette:
  • ⅔ cup halved tomatoes
  • 3 cloves garlic, peeled
  • 3 tablespoon olive oil
  • 2 tablespoons red wine vinegar
  • kosher salt
Instructions
  1. Preheat the oven to 375 degrees.
  2. In the bowl of a food processor combine the onion, garlic, oil and walnuts and pulse until you have a pulp. Transfer it to a medium sized mixing bowl.
  3. Add the raw ground lamb to the mixture along with the potato starch, cumin, salt, red pepper flakes, parsley and mint. Using clean hands mix everything together really well until it is evenly combined.
  4. Shape the mixture evenly into 12 meatballs and place them on a sheetpan. Bake them at 375 degrees for 15 minutes until cooked through.
  5. While the meatballs are roasting, make the vinaigrette:
  6. Preheat the oven to 375 degrees. Lay a piece of foil on a sheet pan and add the halved tomatoes, garlic and 1 tablespoons of the olive oil. Sprinkle with a little kosher salt and roast at 375 for 20 minutes. Remove the pan from the oven and empty the contents of the foil into the jar of a blender, including the oil and juices from the tomatoes. Add the remaining 2 tablespoons of oil and the red wine vinegar and puree until smooth. Season to taste with kosher salt and set aside.
  7. I like to serve them on a bed of pre-cooked lentils and greens (I used mache greens). Drizzle with Roasted Tomato Vinaigrette and serve hot or warm.

 

Recipe by Heather Christo (http://heatherchristo.com)