Greek Lamb Meatball Bowl
Seasoned ground lamb meatballs served over grain with cucumber, tomato, and herb garnishes. Finished with lemon dressing and crumbled cheese.
Ingredients
Method
Preheat oven to 400°F. Mince onion and garlic. Chop parsley and measure oregano.
Diced cucumber, halve cherry tomatoes, thinly slice red onion, and measure feta cheese; set aside in bowl.
In a mixing bowl, combine ground lamb, minced onion, garlic, parsley, oregano, breadcrumbs, egg, salt, and pepper. Mix gently until just combined.
Form mixture into 16 meatballs (about 1.5 inches diameter). Place on parchment-lined sheet pan.
Bake for 20–25 minutes until meatballs reach 160°F internal temperature and are lightly browned.
In a small bowl, whisk together lemon juice and olive oil; season with salt and pepper.
Divide cooked rice into 4 serving bowls.
Top each bowl with cucumber, tomatoes, red onion, 4 meatballs, and feta cheese.
Drizzle each bowl with lemon-olive oil dressing. Garnish with fresh mint and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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