Lamb Meatballs with Mint Chimichurri
These oven baked lamb meatballs with mint chimichurri are an unforgettable dinner idea! Easy, flavorful, and a meal everyone will love. Watch the video below to see how I make them!
Servings: 6
Ingredients
For the 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
For the 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 the oven to 400°F (200°C). 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. Using your hands, mix the ingredients together until well combined.
- Make the lamb meatballs. Measure out 1 ½ tablespoons of the mixture (or use a medium cookie scoop) and roll the mixture between your hands, forming about 30 meatballs. Place the meatballs on the prepared baking sheet.
- Bake the lamb meatballs. Bake the meatballs in the oven for 25 to 30 minutes, until browned on the outside and cooked through.
- Make the mint chimichurri. While the meatballs are baking, make the mint chimichurri by combining the mint, parsley, garlic, vinegar, salt, and red pepper flakes in a mixing bowl. Slowly stir in the olive oil until the sauce is loose and spoonable. Add black pepper to taste. Let the sauce rest for 10 to 15 minutes to allow the flavors to meld.
- Serve. Serve the lamb meatballs with the mint chimichurri spooned on top or served alongside.
Video
Notes
- This recipe makes 30 medium-sized meatballs. If you'd like them a bit bigger, you can make 24 meatballs.
- Storage tip: Store in the fridge for up to 4 days. I also love freezing extra cooked meatballs for freezer meal prep. They'll last for up to 3 months.
- Make-ahead tip: I’ll mix and roll the meatballs a day in advance and keep them covered in the fridge until I’m ready to bake. The mint chimichurri can also be made a few days ahead and stored in a sealed jar in the fridge.
- I love serving these as part of an Easter dinner idea if I'm not making grilled lamb chops or rack of lamb!
Nutrition
Calories: 534kcal | Carbohydrates: 5g | Protein: 22g | Fat: 48g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 0.003g | Cholesterol: 110mg | Sodium: 669mg | Potassium: 391mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1101IU | Vitamin C: 15mg | Calcium: 85mg | Iron: 4mg