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. Source: EatingWell Magazine, January/February 2015

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Ingredients

Directions

  • 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

219 calories; 12.1 g total fat; 3.1 g saturated fat; 44 mg cholesterol; 360 mg sodium. 387 mg potassium; 11.5 g carbohydrates; 1.8 g fiber; 2 g sugar; 16.6 g protein; 97 IU vitamin a iu; 4 mg vitamin c; 42 mcg folate; 81 mg calcium; 2 mg iron; 40 mg magnesium;

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