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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 24 |
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Made when I wanted lamb meatballs to freeze for lunches, but couldn't find a recipe that used what I had on hand. Ingredients:
1 lb ground lamb |
1 tablespoon cavenders all purpose greek seasoning (or whatever greek seasoning you prefer) |
1 tablespoon dried dill weed |
kosher salt |
fresh ground pepper |
Directions:
1. Combine lamb, Greek Seasoning, and dill.
2. Roll meat mixture into 20 meatballs.
3. Sprinkle balls with salt and pepper to taste.
4. Preheat oven to 350°F.
5. Heat a non-stick skillet over medium heat.
6. Add half of the meatballs, and cook, turning the balls to brown on all sides.
7. When meatballs are brown, transfer to a baking sheet coated with cooking spray.
8. When all meatballs are browned, place the sheet in the oven and cook for 10- 12 minutes, or until the balls are cooked through.
9. Place balls on a cooling rack covered with paper towels to drain excess grease.
10. At this point, I cool, freeze, and reheat later. I like to serve with tzatziki sauce and Greek salad, or use as a lunchbox filler. Feel free to sauce however you wish.
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