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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2015
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil and coat with cooking spray.

  • 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.

  • Bake the meatballs until an instant-read thermometer inserted in the center registers 165 degrees F, about 15 minutes.

Tips

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 Facts

218.9 calories; protein 16.6g 33% DV; carbohydrates 11.5g 4% DV; exchange other carbs 1; dietary fiber 1.8g 7% DV; sugars 2.5g; fat 12.1g 19% DV; saturated fat 3.1g 16% DV; cholesterol 44.1mg 15% DV; vitamin a iu 96.9IU 2% DV; vitamin c 4.5mg 8% DV; folate 42.3mcg 11% DV; calcium 80.9mg 8% DV; iron 2.3mg 13% DV; magnesium 39.9mg 14% DV; potassium 386.8mg 11% DV; sodium 360.4mg 14% DV; thiamin 0.2mg 21% DV.