Lamb & Quinoa Meatballs

    

February 7, 2016

These updated meatballs combine ground lamb, grated vegetables, herbs, and spices with healthful quinoa, courtesy of Jason Jonas.

  • Prep: 45 mins
  • Cook: 15 mins
  • Yields: 16 meatballs

Ingredients

1 lb ground American lamb

3/4 cup cooked quinoa

1/4 cup finely chopped onion

1/4 cup grated carrot

1/4 cup grated zucchini

2 garlic cloves, chopped

1 large egg, lightly beaten

1 tsp lemon zest

1/2 tsp fresh mint, finely chopped

1 tbsp fresh oregano, finely chopped

1/2 tsp ground black pepper

1/2 tsp fine sea salt

1/2 tsp dried dill

1/2 tsp crushed red pepper

1/4 tsp ground cinnamon

Directions

1Preheat the oven to 450°F. Line a baking sheet with parchment paper; set aside.

2Squeeze any excess moisture out of the grated carrot and zucchini. In a large bowl, mix together all ingredients until well-combined. Shape the mixture into 16 balls and transfer them to the prepared baking sheet.

3Bake the meatballs until they are cooked through and golden brown, about 15 to 18 minutes, or until they reach an internal temperature of 165°F. Serve hot.

Cook time: 15-18 minutes

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