Lamb Meatballs
“A way to a man’s heart is through his stomach.” This is definitely true for my husband and I. One of the first meals I made for him were Lamb Kebabs and it obviously made it to his heart! I made it recently and brought back memories of our dating days. Hopefully, this recipe will make it to your family’s stomach and heart.
Ingredients:
2lbs ground, lean lamb
2 eggs
1/2c bread crumbs
1 med yellow onion, finely diced
1/2 packet Tikka Seekh Kabab Mix (this can be found at any Indian Store)
(I forgot to take a picture of mine but this is what the packet looks like)
Directions:
Mix all of the ingredients in a bowl and mix together. But be careful not to over mix the meat. Over mixing it will make the meat really tough when you cook it. Cover and refrigerate for at least 4 hours, overnight if you plan ahead. The longer it marinates, the better the flavor.
Preheat oven to 400°F. Spray two baking sheets with olive oil cooking spray. Roll out the meat into 3/4″ balls and line onto a baking sheet. This recipe makes 50 meatballs.
Bake for 20-25 minutes. Check internal temp to be 160°F to make sure they’re cooked through.
Once you pull them out of the oven, let them rest for a couple of minutes. Serve with tzatziki sauce. Enjoy!
