Contains: No standard allergens. Is: Gluten-free, grain-free, Whole30, paleo, keto, quick and easy.
My last pack of Connecticut-farmed ground lamb, obtained early March 2020. What I like about the recipe is that it doesn’t get injected with breadcrumbs, but also has a true Greek sensibility about it. I’m serving this on a bed of lettuce greens which also contain grape tomatoes and lightly-wilted ramps. (The ramps aren’t European at all…) . You can sub ramps with green onions/scallions, or thin slices of red onion, or with slivers of shallots, depending on availability and choice. I simply went with ramps as I had them, and the season for them is so short.
And of course you can use ground beef, pork, or something else, should you wish.
This is one of many Greek recipes that are slowly invading this blog! (Currently, my favorite European cuisine.)
Prep Time: 10 minutes.
Cook Time: 25 minutes.
Rest Time: Not essential.
Leftovers: Meatballs, yes. Lettuce/salad may wilt.
Paleo Greek-Style Lamb Meatballs
- 1/2 pound / 225 grams ground lamb
- 1 clove garlic, minced or grated
- zest of 1/2 lemon
- 1/2 teaspoon dried oregano
- 1/8 teaspoon garlic powder
- coarse sea salt to taste
- 1/4 teaspoon black pepper (or to taste)
- 2 thin slices of fresh lemon
- 0.5-1 tablespoon extra virgin olive oil
- Bed of greens or lettuce.
- Grape tomatoes, cut in half longitudinally.
- 2-3 coarsely chopped ramps (or 1 chopped shallot, or about three thin-slices from a red onion).
- A few pitted olives (if you have them).
- Light dressing (vinaigrette or simply plain oil and vinegar). OR, make some tzatziki!
Preheat the oven to 400 F / 205 C.
Add the ground lamb, garlic, lemon zest, oregano, garlic powder, salt, and pepper until the spices are all well incorporated into the meat. Your hands will work best.
Form the meat into approximately 4-6 meatballs and place onto an oven pan. Lay lemon slices into the pan on top of some of the meatballs.
Bake for 20-25 minutes or until the meatballs are fully cooked. If desired, they can remain slightly pink in the center (depending on your source of ground meat).
While cooking, lightly sauté ramps or shallots (and prep the rest of the salad).
Arrange your salad bed. (Alternatively, you can serve the salad on the side of the plate.)
Add the meatballs, and extra virgin olive oil over the meatballs upon serving. Use your choice of dressing for the greens.