Italian Lamb Meatballs
These easy Italian lamb meatballs combine flavorful ground lamb with classic Italian herbs for a delicious dish perfect for pasta nights or meal prep.
Servings: 18 meatballs
Calories: 85kcal
Ingredients
- 1 lb ground lamb
- 1 egg medium-sized
- 1/4 cup breadcrumbs
- 1 garlic clove minced
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp ground paprika
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp olive oil extra virgin
Instructions
- In a large bowl, mix together the ground lamb, egg, breadcrumbs, garlic, thyme, oregano, paprika, salt, and pepper.1 lb ground lamb, 1 egg, 1/4 cup breadcrumbs, 1 garlic clove, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp ground paprika, 1 tsp salt, 1/4 tsp ground black pepper
- Use your hands to shape the ground meat mixture into meatballs, about 1-inch diameter, slightly smaller than golf balls.
- Heat the olive oil in a large skillet over medium-high heat and brown the lamb meatballs until golden brown about 4-5 minutes on both sides.1 tbsp olive oil
Notes
Check if they're cooked: Open one up and check if it's no longer pink on the inside or use a meat thermometer to ensure meatballs reach an internal temperature of 165°F (74°C).
Storage: Cooked meatballs should be stored in an airtight container in the refrigerator for 3-4 days, or frozen for up to 3 months. Ensure they cool completely before storing to prevent condensation.
Nutrition
Calories: 85kcal | Carbohydrates: 1g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 27mg | Sodium: 154mg | Potassium: 64mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 43IU | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 1mg
