Greek Lamb Meatballs

Greek Lamb Meatballs

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From: EatingWell Magazine, January/February 2015

Sautéed mushrooms, celery and garlic add flavor and help keep calories in check and portions hearty in this easy lamb meatball recipe. We like to serve these meatballs Middle Eastern-style: with warm pita, cucumbers, tomatoes and tzatziki sauce or hummus.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 8 ounces mushrooms, chopped
  • 1 small onion, chopped
  • 1 stalk celery, sliced
  • 4 cloves garlic
  • 1 tablespoon extra-virgin olive oil
  • ½ cup fine dry breadcrumbs
  • ¼ cup toasted pine nuts
  • ¼ cup crumbled feta cheese
  • 1 tablespoon dried mint
  • 1 tablespoon dried oregano
  • Zest of 1 lemon
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 pound lean ground lamb

Preparation

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  1. Finely chop mushrooms, onion, celery and garlic in a food processor. Heat oil in a large skillet over medium-high heat. Add the vegetable mixture and cook, stirring occasionally, until the liquid has evaporated, 6 to 8 minutes. Transfer to a large bowl and let cool for 10 minutes.
  2. Preheat oven to 450°F. Line a large rimmed baking sheet with foil and coat with cooking spray.
  3. Add breadcrumbs, pine nuts, feta, mint, oregano, lemon zest, salt and pepper to the cooled vegetables; stir until combined. Add lamb and mix gently to combine (do not overmix). Form into 30 meatballs (a scant 2 tablespoons each) and place on the prepared baking sheet.
  4. Bake the meatballs until an instant-read thermometer inserted in the center registers 165°F, about 15 minutes.
  • Make Ahead Tip: Freeze baked, cooled meatballs in a single layer on a baking sheet, then transfer to an airtight container. Freeze for up to 3 months. Reheat from frozen in a 350°F oven for about 25 minutes.

Nutrition information

  • Serving size: 5 meatballs
  • Per serving: 219 calories; 12 g fat(3 g sat); 2 g fiber; 12 g carbohydrates; 17 g protein; 42 mcg folate; 44 mg cholesterol; 2 g sugars; 0 g added sugars; 97 IU vitamin A; 4 mg vitamin C; 81 mg calcium; 2 mg iron; 360 mg sodium; 387 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ starch, ½ vegetable, 2 lean meat, 1 fat

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