Baked Lamb Meatballs

🧂 Ingredients

• 2 lbs ground lamb

  (combination of 80/20 and 90/10 ground lamb)
• ½ cup cubed bread
• 1 large egg
• 3 tablespoon goat milk
• 2 teaspoon garlic

  (minced)
• 1 tablespoon Kosher salt
• ½ tablespoon dried parsley
• 1 teaspoon dried rosemary
• 1 teaspoon ground sage
• 1 teaspoon onion powder
• ½ teaspoon dried oregano
• ½ teaspoon dried orange peel
• ½ teaspoon paprika
• ½ teaspoon ground black pepper

Instructions

• 1 Preheat your oven to 400°F (205°C). In a large mixing bowl, combine the 2 lbs
  ground lamb, ½ cup cubed bread, 1 large egg, 3 tablespoon goat milk, minced 2
  teaspoon garlic, and lamb rub (1 tablespoon Kosher salt, ½ tablespoon dried
  parsley, 1 teaspoon dried rosemary, 1 teaspoon ground sage, 1 teaspoon onion
  powder, ½ teaspoon dried oregano, ½ teaspoon dried orange peel, ½ teaspoon
  paprika, and ½ teaspoon ground black pepper). Use your hands to mix everything
  until just combined, avoiding overmixing the meat.
• 2 Use your hands to portion and roll the lamb mixture into balls that are about
  1½-2 inches in size (about 24 meatballs in total).
• 3 Once formed, place the lamb meatballs into either a broiler pan or a baking dish
  with a wire rack placed inside that has been coated with oil or nonstick spray,
  making sure to leave some space in between them.
• 4 Bake in the oven at 400°F (205°C) for 18-22 minutes or until the internal
  temperature is 160°F (71°C) when checked with a meat thermometer.
• 5 Remove the meatballs from the oven and serve immediately.

Nutrition Info