Prep Time20 minsCook Time20 minsTotal Time40 mins
Lamb Meatballs
1 lb Ground American Lamb
0.50 cup Panko breadcrumbs
1 Egg
0.50 Lemon, zested
4 Garlic, minced
2 tbsp Fresh parsley, chopped
2 tsp Ground cumin
1 tsp Kosher salt
0.50 tsp Ground black pepper
0.50 tsp Crushed red chili flakes
Lemony Greek Roasted Potatoes
1 lb Baby potatoes, halved as needed
0.50 Lemon, zested & juiced
4 Garlic, minced
2 tbsp Olive oil
2 tbsp Dried oregano
1 tsp Kosher salt
0.50 tsp Ground black pepper
0.50 tsp Crushed red chili flakes
Meal Prep Bowls
Arugula or salad greens of choice
Quinoa or brown rice
Feta
Olives
Diced red onions
Lemon wedges
Lightened-up Romesco sauce
1Preheat the oven to 400 degrees F. Line 2 baking sheets with foil or parchment paper for easy clean up and set aside.
2Preheat the oven to 400 degrees F. Line 2 baking sheets with foil or parchment paper for easy clean up and set aside.
3Prep the lemony Greek roasted potatoes: Halve the potatoes as needed – you will want the potatoes to be roughly 1-inch in diameter. Add the potatoes to a medium bowl with the lemon zest, garlic, olive oil, oregano, salt, ground black pepper & crushed red chili flakes. Toss to combine. Transfer to one of the prepared baking sheets, arranging the potatoes in a single, uniform layer. Set aside.
4Prep the lamb meatballs: Add the lamb to a medium bowl, with the panko, egg, lemon zest, garlic, parsley, oregano, cumin, salt, ground black pepper & crushed red chili flakes. Use your hands to bring the mixture together, being careful not to overwork the mixture. Roll the mixture into tablespoon-sized balls. You’ll get about 20-22 meatballs. Arrange on the second prepared baking sheet.
5Roast the potatoes and meatballs for 20 minutes. Remove the lamb meatballs from the oven after 20 minutes, or once they’re golden brown & cooked through. At this point, give the potatoes a shake, squeeze some lemon juice over top and return to the oven for 5 more minutes. Once the potatoes are crusty, golden brown & fork-tender, remove from the oven & set aside.
6Prep the meal prep bowl add-ons: Meanwhile, as the potatoes & meatballs roast, prep the rest of the components for your lamb meatballs meal prep bowls. Make a batch of romesco. Cook some grains. Slice olives. Dice an onion. & so on…
7Assemble the bowls: Grab your favorite meal prep containers. I use 4-cup Pyrex bowls. Add a handful of greens to the bowls. Top with a spoonful of grains and a spoonful of roasted potatoes. Add 5-6 meatballs over top. Finish with feta, olives, diced red onion, & whatever else you’d like. Add a lemon wedge & pack some romesco sauce to a single serve container. Store in the refrigerator for up to 5 days. Serve warm or cold. Enjoy!
Ingredients
Lamb Meatballs
1 lb Ground American Lamb
0.50 cup Panko breadcrumbs
1 Egg
0.50 Lemon, zested
4 Garlic, minced
2 tbsp Fresh parsley, chopped
2 tsp Ground cumin
1 tsp Kosher salt
0.50 tsp Ground black pepper
0.50 tsp Crushed red chili flakes
Lemony Greek Roasted Potatoes
1 lb Baby potatoes, halved as needed
0.50 Lemon, zested & juiced
4 Garlic, minced
2 tbsp Olive oil
2 tbsp Dried oregano
1 tsp Kosher salt
0.50 tsp Ground black pepper
0.50 tsp Crushed red chili flakes
Meal Prep Bowls
Arugula or salad greens of choice
Quinoa or brown rice
Feta
Olives
Diced red onions
Lemon wedges
Lightened-up Romesco sauce
Directions
1Preheat the oven to 400 degrees F. Line 2 baking sheets with foil or parchment paper for easy clean up and set aside.
2Preheat the oven to 400 degrees F. Line 2 baking sheets with foil or parchment paper for easy clean up and set aside.
3Prep the lemony Greek roasted potatoes: Halve the potatoes as needed – you will want the potatoes to be roughly 1-inch in diameter. Add the potatoes to a medium bowl with the lemon zest, garlic, olive oil, oregano, salt, ground black pepper & crushed red chili flakes. Toss to combine. Transfer to one of the prepared baking sheets, arranging the potatoes in a single, uniform layer. Set aside.
4Prep the lamb meatballs: Add the lamb to a medium bowl, with the panko, egg, lemon zest, garlic, parsley, oregano, cumin, salt, ground black pepper & crushed red chili flakes. Use your hands to bring the mixture together, being careful not to overwork the mixture. Roll the mixture into tablespoon-sized balls. You’ll get about 20-22 meatballs. Arrange on the second prepared baking sheet.
5Roast the potatoes and meatballs for 20 minutes. Remove the lamb meatballs from the oven after 20 minutes, or once they’re golden brown & cooked through. At this point, give the potatoes a shake, squeeze some lemon juice over top and return to the oven for 5 more minutes. Once the potatoes are crusty, golden brown & fork-tender, remove from the oven & set aside.
6Prep the meal prep bowl add-ons: Meanwhile, as the potatoes & meatballs roast, prep the rest of the components for your lamb meatballs meal prep bowls. Make a batch of romesco. Cook some grains. Slice olives. Dice an onion. & so on…
7Assemble the bowls: Grab your favorite meal prep containers. I use 4-cup Pyrex bowls. Add a handful of greens to the bowls. Top with a spoonful of grains and a spoonful of roasted potatoes. Add 5-6 meatballs over top. Finish with feta, olives, diced red onion, & whatever else you’d like. Add a lemon wedge & pack some romesco sauce to a single serve container. Store in the refrigerator for up to 5 days. Serve warm or cold. Enjoy!
Mediterranean American Lamb Meatball Meal Prep Bowls
