Greek Lamb Meatball Platter
Ground lamb meatballs seasoned with oregano, garlic, and herbs, served over a swappable grain or vegetable base. Finished with a choice of sauce and fresh toppings.
Ingredients
Method
Preheat oven to 400°F. Line a sheet pan with parchment paper.
In a large mixing bowl, combine ground lamb, minced garlic, minced onion, oregano, grated parmesan, breadcrumbs, and egg. Season with salt and black pepper. Mix gently with your hands until just combined; do not overmix.
Form mixture into 16–20 meatballs, each about 1.5 inches in diameter. Arrange on the prepared sheet pan.
Lightly brush meatballs with olive oil. Bake for 20–25 minutes, until internal temperature reaches 160°F and outside is golden.
Divide warm grain or vegetable base among serving plates or a platter.
Top base with warm meatballs. Drizzle with sauce of choice.
Garnish with cherry tomato, sliced red onion, fresh parsley, crumbled feta cheese, and a lemon wedge. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →