Lemon Dill Lamb Meatballs

This one's on repeat in our house — we make these almost every week. They're delicate, incredibly flavorful, and the kids absolutely love them. One of those recipes that feels special but comes together so easily. And the bioavailable nutrients in lamb? Truly can't be beat.

Ingredients

• 2 lbs ground lamb
• 1/2 cup feta, crumbled (optional)
• 1/2 medium red onion, very finely minced or grated
• 4 cloves garlic, minced
• Zest of 1 whole lemon
• 1 tbsp fresh lemon juice
• 3 tbsp fresh dill, chopped
• 1 egg
• 2 tsp sea salt
• 1 tsp black pepper
• 2 tsp dried oregano
• 1 tsp cumin
• 1 tsp paprika
• 1/4 tsp cinnamon (don't skip this!)

Instructions

1. Add everything to a large bowl.
2. Mix gently with your hands until just combined.
3. Cover and refrigerate for at least 30 minutes, or up to several hours before cooking.
4. Form into small meatballs or mini patties.
5. Heat a skillet over medium-high heat.
6. Cook for about 4 to 5 minutes per side until browned and cooked through.

Finish

As soon as they come out of the pan:

• Squeeze fresh lemon over the top
• Sprinkle with a little extra dill
• Optional: crumble a little more feta over them
  

Mediterranean Bowl Build

• Butter herb rice
• Lamb meatballs
• Cucumber
• Quick pickled red onions
• Tzatziki
• Extra feta
• Fresh dill
• Lemon wedge