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Lemony Greek Lamb Meatballs
Gretel Shaw
These lemony Greek lamb meatballs are my absolute favourite. These are my go-to meatball recipe when I got extra lamb in the fridge.
5
from 1 vote
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Prep Time
20
minutes
mins
Cook Time
1
hour
hr
10
minutes
mins
Total Time
1
hour
hr
30
minutes
mins
Course
Main Course
Cuisine
American
Servings
4
people
Calories
400
kcal
Ingredients
US Customary
Metric
1x
2x
3x
1
pound
ground lamb (minced lamb)
-
grass-fed
2
cloves
garlic
-
minced
1
medium
lemon zest
4
slices
lemon
-
thin
½
teaspoon
dried oregano
½
tablespoon
dried thyme
1
pinch
salt
1
pinch
ground black pepper
1
medium
spaghetti squash
1
tablespoon
olive oil
-
extra virgin
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!
Nutrition
Calories:
400
kcal
Carbohydrates:
18
g
Protein:
21
g
Fat:
28
g
Saturated Fat:
12
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
12
g
Trans Fat:
2
g
Cholesterol:
83
mg
Sodium:
139
mg
Potassium:
278
mg
Fiber:
4
g
Sugar:
7
g
Vitamin A:
314
IU
Vitamin C:
8
mg
Calcium:
84
mg
Iron:
3
mg
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