These updated meatballs combine ground lamb, grated vegetables, herbs, and spices with healthful quinoa, courtesy of Jason Jonas.
Prep: 45 mins
Cook: 15 mins
Yields: 16 meatballs
Ingredients
1 lbground American lamb
3/4 cupcooked quinoa
1/4 cup finely chopped onion
1/4 cupgrated carrot
1/4 cupgrated zucchini
2 garlic cloves, chopped
1 large egg, lightly beaten
1 tsplemon zest
1/2 tspfresh mint, finely chopped
1 tbspfresh oregano, finely chopped
1/2 tspground black pepper
1/2 tspfine sea salt
1/2 tspdried dill
1/2 tspcrushed red pepper
1/4 tspground cinnamon
Directions
1Preheat the oven to 450°F. Line a baking sheet with parchment paper; set aside.
2Squeeze any excess moisture out of the grated carrot and zucchini. In a large bowl, mix together all ingredients until well-combined. Shape the mixture into 16 balls and transfer them to the prepared baking sheet.
3Bake the meatballs until they are cooked through and golden brown, about 15 to 18 minutes, or until they reach an internal temperature of 165°F. Serve hot.