Greek lemon meatballs
Greek lemon meatballs combine lamb mince with lemon zest, garlic, and herbs for a zesty, aromatic twist on classic meatballs. Perfect as an appetizer, in pitas, or as a main dish, they offer vibrant Mediterranean flavors with every bite.
Cook time 15 min
Prep time 20 min
Ingredients:
1 lb lamb mince1 egg
1/2 cup bread crumbs
2 garlic cloves
1 tsp dried oregano
1/2 cup fresh parsley
2 tbsp lemon zest
2 tbsp olive oil
Greek lemon meatballs are a delicious twist on the classic meatball, offering a burst of Mediterranean flavors in every bite. Made with lamb mince and infused with aromatic herbs and zesty lemon, these meatballs are perfect for any occasion. Whether you're serving them as an appetizer, adding them to a pita, or incorporating them into a main dish, these meatballs are sure to impress.
Instructions:
- Preheat your oven to 375°F (190°C).
- Mince the garlic cloves.
- Chop the fresh parsley finely.
- Grate the lemon zest if you haven't already.
- In a large mixing bowl, combine the lamb mince, egg, breadcrumbs, minced garlic, dried oregano, chopped parsley, and lemon zest.
- Mix well with your hands or a spoon until all ingredients are evenly distributed.
- Take a small amount of the mixture (about 1-2 tablespoons) and roll it into a ball. Repeat with the remaining mixture until all the meatballs are formed.
- Place the meatballs on a baking sheet lined with parchment paper or lightly greased to prevent sticking.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the meatballs in batches, making sure not to overcrowd the pan. Brown them on all sides. This should take about 5-7 minutes per batch.
- After browning, transfer the meatballs to a baking sheet.
- Place the baking sheet with the browned meatballs in the preheated oven.
- Bake for 15-20 minutes or until cooked through. The internal temperature should reach 160°F (71°C).
- Remove the meatballs from the oven and let them rest for a few minutes.
- Serve hot, garnished with extra fresh parsley and a squeeze of lemon juice if desired.
These Greek lemon meatballs are a delightful combination of flavors that bring a touch of the Mediterranean to your table. Serve them with a side of tzatziki or a fresh Greek salad for a complete meal. The bright lemon zest and the savory lamb make these meatballs a standout dish that your family and friends will love. Enjoy!
Greek lemon meatballs FAQ:
Bake the meatballs for 15-20 minutes after browning them in the skillet. They should be fully cooked once they reach an internal temperature of 160°F (71°C).
Yes, you can substitute lamb mince with ground beef or ground turkey. Keep in mind that the flavor profile will change slightly, but using similar spices will help maintain a Mediterranean taste.
The meatballs are done when they are browned on the outside and reach an internal temperature of 160°F (71°C). You can use a meat thermometer to verify this.
Store leftover meatballs in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them for up to 2-3 months; just ensure they are fully cooled before freezing.
A standard baking sheet works well for this recipe. Make sure the meatballs are spaced apart to allow for even cooking and browning.
Cooking Tips:
- Use fresh ingredients whenever possible.: Fresh parsley and freshly grated lemon zest will enhance the flavor and aroma of the meatballs.
- Do not overmix the meat mixture.: Overmixing can make the meatballs tough. Mix just until the ingredients are combined.
- Preheat your oven or skillet.: Ensuring your cooking surface is hot will help sear the meatballs, locking in juices and flavor.
- Form meatballs with lightly oiled hands.: Using a bit of olive oil on your hands will make it easier to shape the meatballs and prevent sticking.
- Cook meatballs in batches if necessary.: Avoid overcrowding the pan to ensure even cooking and a nice crust on each meatball.
Nutrition Facts
4 ServingsCalories 390kcal
Protein 22g
Carbohydrates 10g
Fiber 1.33g
Sugar 0.85g
Fat 36g
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