Mediterranean Lamb Meatballs

These delicious and nutritious Mediterranean meatballs can be served over a bed of mixed greens with a side of Tzatziki, tomatoes, cucumber, olives, and bell pepper. Use your choice of a variety of other vegetables. If you are not a fan of lamb, you can use ground chicken, pork or beef or use a mix of ground meats.

1  1/2 pounds ground lamb 

1 large egg 

1/4 cup finely chopped red onion

1/4 cup almond flour

2 garlic cloves, minced

1/4 cup, finely chopped fresh parsley 

2 tablespoons, finely chopped fresh mint 

2 teaspoons ground oregano 

1/2 teaspoon ground cumin

2 teaspoons lemon zest

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.

In a medium bowl combine the lamb, egg, onion, flour, garlic, parsley, mint, oregano, cumin, lemon zest, salt, and pepper. Mix the ingredients together with your hands until well combined.

Measure out 1 1/2 tablespoons of the mixture. And roll the mixture between your hands. Form about 30 meatballs and place them on the prepared baking sheet. Bake for 25 to 30 minutes or until browned on the outside and cooked through.

These store in the refrigerator for three to four days or in the freezer for up to three months.

From Frozen, thaw in the refrigerator overnight. Place the meatballs in a single layer on a baking sheet. Bake for 10 to 15 minutes in a 300 degree oven.