lemon lamb meatballs

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It’s only been the last year or so that meatballs as appetizers have been on my radar, but I’m glad they are. It seems like there’s always at least one meatball option at the many appetizer-themed potlucks around the holidays, and it doesn’t matter how easy the recipe is, they’re one of the most popular options on the table. Mix up a few ingredients in the crockpot, find some toothpicks, and you’ve got yourself a great appetizer that stays warm for hours – and one that doesn’t involve cheese or carbs, which is a miracle!

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I didn’t need the flexibility of a crockpot since I was entertaining at home, so I went with a baked option. Simple and sauceless is best for lamb anyway, so the flavor of the meat itself comes through.  The garlic, thyme, and lemon are just enhancements to what I really want to taste, which is the lamb.

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I served the meatballs, along with stuffed mushrooms, before a meal of salad and lasagna finished off with a tart. Again, the carbless starter was a great choice, not just because of the pasta, but because we started out the evening with three loaves of rustic breads; that’s right, a comparison post is forthcoming. In the meantime, here’s a great addition to my new favorite category of appetizers.

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Printer Friendly Recipe
Lemon Lamb Meatballs (slightly adapted from Primal Palate)

Makes 36 meatballs

1 pound ground lamb
2 cloves garlic, minced or pressed through a garlic press
1 tablespoon fresh thyme
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon lemon zest
1 lemon, unpeeled, thinly sliced

1. Heat the oven to 375 degrees.

2. Using your hands, mix the lamb, garlic, thyme, salt, pepper, and lemon zest until thoroughly combined. Form the mixture into 36 1-inch balls. Transfer to a 9-by-13-inch baking dish, arranging the lemon slices around and in between the meatballs.

3. Bake until lightly browned and no pink is evident after cutting into a meatball, about 20 minutes. Serve immediately.

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