Lamb & Quinoa Meatballs
These updated meatballs combine ground lamb, grated vegetables, herbs, and spices with healthful quinoa, courtesy of Jason Jonas.
1 lb ground American lamb
0.75 cup cooked quinoa
0.25 cup finely chopped onion
0.25 cup grated carrot
0.25 cup grated zucchini
2 garlic cloves, chopped
1 large egg, lightly beaten
1 tsp lemon zest
0.50 tsp fresh mint, finely chopped
1 tbsp fresh oregano, finely chopped
0.50 tsp ground black pepper
0.50 tsp fine sea salt
0.50 tsp dried dill
0.50 tsp crushed red pepper
0.25 tsp ground cinnamon
1
Preheat the oven to 450°F. Line a baking sheet with parchment paper; set aside.
2
Squeeze 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.
3
Bake 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
Ingredients
1 lb ground American lamb
0.75 cup cooked quinoa
0.25 cup finely chopped onion
0.25 cup grated carrot
0.25 cup grated zucchini
2 garlic cloves, chopped
1 large egg, lightly beaten
1 tsp lemon zest
0.50 tsp fresh mint, finely chopped
1 tbsp fresh oregano, finely chopped
0.50 tsp ground black pepper
0.50 tsp fine sea salt
0.50 tsp dried dill
0.50 tsp crushed red pepper
0.25 tsp ground cinnamon
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