Herby Lamb Meatballs & Tomato Bread
Pan-seared lamb meatballs with fresh herbs, served over toasted bread with warm tomatoes and onions. Ready in under 30 minutes and packed with Mediterranean flavor.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 34g
Ingredients
- 1 lb ground lamb
- ¼ cup panko breadcrumbs
- ½ cup fresh parsley and mint (chopped)
- 1 whole red onion (diced small)
- 1 cup cherry or grape tomatoes
- 4 slices crusty bread (sliced)
- 1 whole lemon (zested + juiced)
- 3 tbsp olive oil
Instructions
- 1
Mix ground lamb, breadcrumbs, parsley, mint, lemon zest, salt, and pepper in a bowl until just combined.
- 2
Roll mixture into 12 balls about the size of golf balls and place on a plate.
- 3
Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering.
- 4
Add meatballs and sear without moving for 2 minutes until golden on the bottom.
- 5
Shake the skillet to roll the meatballs, then cook another 4–5 minutes until cooked through.
- 6
Push meatballs to the side, add diced onion and tomatoes to the skillet with 1 tbsp olive oil.
- 7
Stir vegetables for 2 minutes until tomatoes begin to blister and onion softens slightly.
- 8
Squeeze lemon juice over everything, then toast bread slices in a dry skillet or toaster.
- 9
Serve meatballs and warm vegetables over toasted bread.
Tools you’ll need
- large mixing bowl
- large skillet (12-inch)
- toaster or second skillet
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