Crispy Baked Lamb Meatballs
Oven baking the meatballs is the ultimate in convenience because it lets you prep all the meatballs and bake them at once.
Once cooked, the baked meatballs can be served straight up as an appetiser. For this I would use a dipping sauce like Tzatziki or Tomato ketchup. Alternatively, the baked meatballs work well as a dinner option. You can simply mix through a tomato based sauce then combine with spaghetti or zoodles.
My favourite way to eat these right now is on top of my Greek-style Risoni Salad and paired with a crisp glass of Riesling. This warm pasta salad with meatballs then makes excellent leftovers for lunches early in the week.
If for some reason you won’t be able to eat your way through 30 meatballs within a 3 day time period, you can also freeze the baked meatballs once cooked and cooled completely. To re-use later, they would best be thawed in the fridge overnight and then gently reheated in your favourite tomato based sauce. Alternatively, you could microwave them until warmed through.
If you’re using MacroFactor, the recipe can be imported directly by following this link from your mobile device.
Crispy Baked Lamb Meatballs
Preheat oven to 200oC and line a large baking tray with parchment / baking paper.
Combine all meatball ingredients listed in a large bowl and combine with clean hands into an evenly blended mixture.
Roll meatballs into roughly tablespoon size (30mm) balls, aiming to get 30 meatballs from this mixture. Place each meatball onto the prepared tray, leaving space around them as pictured.
Bake meatballs at 200oC for 20 minutes at which point they should be golden and crispy.
Ingredients
Directions
Preheat oven to 200oC and line a large baking tray with parchment / baking paper.
Combine all meatball ingredients listed in a large bowl and combine with clean hands into an evenly blended mixture.
Roll meatballs into roughly tablespoon size (30mm) balls, aiming to get 30 meatballs from this mixture. Place each meatball onto the prepared tray, leaving space around them as pictured.
Bake meatballs at 200oC for 20 minutes at which point they should be golden and crispy.
Notes
Panko are a Japanese-style bread crumb. They are made from the soft centres of white bread, resulting in a light flake that absorbs less grease and stays crispier for longer than traditional breadcrumbs.
You certainly can use dried parsley, however the fresh leaves give a nice colour and texture to the finished meatball.
You can substitute the lamb mince for another similar mince, such as Regular Beef mince (not the lean, or extra-lean variety without modification as they will be much drier).
To modify lean minces – such as extra lean beef, chicken or turkey – you can add 1 tbsp of olive oil to the meatball mixture to compensate.
Key Ingredients
These little meatballs are jammed full of flavour and are now a firm favourite. Everyone should try these so flavoursome and easy. Just love them.