Meatballs are the perfect homey recipe and are so easy to make. I especially love these Greek lamb meatballs because the lemon’s citrus lightens the flavour and is a great vitamin C boost for immune and skin health. For a pasta alternative, I served mine over baked spaghetti squash with a bit of lemon juice and olive oil.
These Lemony Greek Lamb Meatballs would also go great with a side of sautéed or baked vegetables, especially greens, tomatoes and kalamata olives.
Lemony Greek Lamb Meatballs
Print RecipeIngredients
- 1 pound of grass-fed ground lamb
- 2 cloves of garlic, minced
- Zest of 1 lemon
- 3 to 4 thin slices of lemon
- 1/2 teaspoon of dried oregano
- 1/2 tablespoon of dried thyme
- Sea salt
- Black pepper
- 1 spaghetti squash
- Extra virgin olive oil
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Cut the spaghetti squash in half and scoop out the seeds.
- Lightly lather the inside with olive oil, and sprinkle with sea salt and pepper.
- Line a cookie sheet with foil, and put the squash face down on the foil.
- Bake for approximately 30 to 45 minutes until it is tender.
- Using a mixing bowl, combine the ground lamb with lemon zest, oregano, garlic, thyme, and a few dashes of salt and pepper.
- Roll the meatballs, making about 10 to 12, and place in a 2- to 3-inch deep cooking dish.
- Remove the spghetti squash from the oven and carefully flip it over to let it cool.
- Sprad the lemon slices on top of the meatballs and bake for 20 to 25 minutes.
- Once the squash are cooled, use a fork to pull the squash from the skin, forming tender spaghetti strands.
- Place the spaghetti squash strands in a separate bowl. Add salt, pepper and lemon to taste.
- Remove the lamb meatballs from the oven once they are cooked through.
- Serve over the spaghetti squash with a drizzle of olive oil over the top, and enjoy!
