Lamb Meatballs with Mint Chimichurri Recipe
These flavorful Lamb Meatballs with Mint Chimichurri offer a delightful Mediterranean-inspired dish combining tender, spiced lamb meatballs baked to perfection and a vibrant, fresh mint chimichurri sauce that adds brightness and a hint of zest. Perfect as an appetizer or main course, this recipe is simple to prepare and sure to impress.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings (approximately 30 meatballs)
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Lamb Meatballs
- 1 ½ pounds ground lamb
- 1 large egg
- ¼ cup finely chopped red onion
- ¼ cup almond flour
- 2 garlic cloves, minced
- ¼ cup finely chopped fresh parsley
- 2 tablespoons finely chopped fresh mint
- 2 teaspoons dried oregano
- ½ teaspoon ground cumin
- 2 teaspoons lemon zest
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Mint Chimichurri
- 1 cup loosely packed fresh mint leaves, finely chopped
- ½ cup loosely packed fresh flat-leaf parsley, finely chopped
- 2 garlic cloves, roughly chopped
- 1 tablespoon red wine vinegar (or sherry vinegar)
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes (optional)
- ½ cup extra-virgin olive oil
- Ground black pepper, to taste
Instructions
- Prep and mix: Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. In a medium bowl, combine ground lamb, egg, finely chopped red onion, almond flour, minced garlic, parsley, mint, dried oregano, ground cumin, lemon zest, kosher salt, and black pepper. Use your hands to mix the ingredients thoroughly until they are well incorporated.
- Make the lamb meatballs: Using about 1 ½ tablespoons of the mixture or a medium cookie scoop, roll the mixture between your hands into approximately 30 uniform meatballs. Place them evenly spaced on the prepared baking sheet.
- Bake the lamb meatballs: Transfer the baking sheet to the oven and bake the meatballs for 25 to 30 minutes until they are browned on the outside and fully cooked through.
- Make the mint chimichurri: While the meatballs bake, prepare the chimichurri by mixing chopped mint, parsley, roughly chopped garlic, red wine vinegar, kosher salt, and optional red pepper flakes in a bowl. Slowly drizzle in the extra-virgin olive oil while stirring until the sauce becomes loose and spoonable. Season with ground black pepper to taste and let the sauce rest for 10 to 15 minutes to allow the flavors to meld.
- Serve: Serve the warm lamb meatballs with the fresh mint chimichurri spooned over the top or on the side as a flavorful accompaniment.
Notes
- Almond flour helps bind the meatballs while keeping them gluten-free.
- For juicier meatballs, avoid overmixing the mixture.
- Red pepper flakes in the chimichurri are optional and can be adjusted based on heat preference.
- Leftover chimichurri can be refrigerated for up to 3 days and makes a great sauce for grilled meats or vegetables.
- Ensure the meatballs are cooked to an internal temperature of 160°F (71°C) for food safety.
