Put them in a pita or on side of a salad, these Greek lamb meatballs are flavorful, moist, and dangerously delicious.
Course Dinner, Lunch
Cuisine Greek
Keyword Meal Plan, Meatballs
Prep Time 20 minutesminutes
Cook Time 22 minutesminutes
Total Time 45 minutesminutes
Servings 4people
Equipment
glass or ceramic baking pan
Ingredients
1lbground lamb
1/2lbground turkey
1/3cuppine nutstoasted
1white or yellow onionmedium size
6clovesgarlic
1cuppanko
1/3cupbrothchicken, turkey, or vegetable
2eggs
1/2cupparsleyfinely chopped
1tspdried oregano
1/2tspred chili flakes
1 1/2tspsaltkosher
1/2tsppepperfreshly ground
Instructions
Preheat oven to 400°
In a small bowl combine the breadcrumbs, and broth. Make sure you mix to combine thoroughly.
Toast your pine nuts in a clean dry pan, until lightly golden. Once done, put aside.
In the same frying pan add 1 tbsp of olive oil and on medium-low heat and slowly cook down your onions and garlic until translucent and soft (5-10 minutes). Let them cool.
Now it is time to combine! Add lamb, turkey, rehydrated breadcrumbs, onions garlic mix, pine nuts, eggs, parsley, oregano, chili flakes, salt, and pepper to a large bowl. Mix with your hands, making sure that you thoroughly combine the lamb and turkey.
Form into ping pong size balls (yielding 20-22 meatballs).
In a glass or ceramic baking pan add 1 1/2 tbsp of olive oil and put your meatballs in. They can touch but do not overcrowd the pan.
Bake for 20-23 minutes until slightly golden brown and cooked through.