Lamb Meatballs with Mint Chimichurri Recipe
These flavorful lamb meatballs are infused with fresh herbs and spices, complemented perfectly by a refreshing mint chimichurri sauce. Tender and aromatic, this dish is baked to juicy perfection and makes a delightful main course for any occasion.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Carb
Ingredients
Scale
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 your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. In a medium bowl, combine ground lamb, egg, chopped red onion, almond flour, minced garlic, parsley, mint, oregano, cumin, lemon zest, kosher salt, and black pepper. Use your hands to mix everything thoroughly until evenly combined.
- Form the meatballs: Using about 1 ½ tablespoons of the mixture or a medium cookie scoop, roll the mixture between your hands to form roughly 30 uniform meatballs. Place them spaced evenly on the prepared baking sheet.
- Bake the meatballs: Bake the meatballs in the preheated oven for 25 to 30 minutes until they are browned on the outside and fully cooked through, ensuring a juicy and tender result.
- Prepare the mint chimichurri: While the meatballs bake, combine chopped mint, parsley, garlic, red wine or sherry vinegar, kosher salt, and red pepper flakes in a bowl. Gradually stir in the olive oil until the sauce reaches a loose, spoonable consistency. Season with black pepper to taste and let the sauce rest for 10 to 15 minutes so the flavors meld beautifully.
- Serve: Plate the lamb meatballs and spoon the vibrant mint chimichurri sauce over them or serve it alongside as a fresh, herbaceous accompaniment.
Notes
- Storage tip: Store cooked meatballs in the refrigerator for up to 4 days. They freeze well for up to 3 months, making them great for meal prep.
- Make-ahead tip: You can mix and roll the meatballs a day before baking and keep them covered in the fridge. The mint chimichurri also keeps well for a few days when stored in a sealed jar in the fridge.
Keywords: lamb meatballs, mint chimichurri, baked meatballs, Mediterranean recipe, healthy lamb recipe, herb meatballs, lamb dinner