Mediterranean Lamb Meatballs with Roasted Veg
Juicy herb-and-garlic lamb meatballs pan-seared until golden, served with a rainbow of roasted Mediterranean vegetables. A bright, one-pan dinner ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 480
- Protein
- 34g
Ingredients
- 1 lb ground lamb
- ¼ cup red onion, finely minced
- ½ cup fresh mint and parsley, chopped, divided
- 2 medium zucchini, cut into 1/2-inch half-moons
- 1 large red bell pepper, cut into 1-inch chunks
- 1.5 cups cherry tomatoes
- 1 medium eggplant, cut into 1-inch cubes
- 1 whole lemon (zested + juiced)
Instructions
- 1
Mix ground lamb, minced red onion, half the herbs, lemon zest, 1/2 tsp salt, and 1/4 tsp pepper until just combined. Roll into 12 balls about 1.5 inches wide.
- 2
Heat 2 tbsp oil in a large skillet over medium-high. Working in batches, sear meatballs 2 minutes per side until golden brown on the outside. Transfer to a plate.
- 3
Add zucchini, bell pepper, eggplant, and tomatoes to the same skillet with 1 tbsp oil, a big pinch of salt, and pepper. Toss to coat.
- 4
Stir-fry vegetables over medium-high heat until they start to soften and char at the edges, about 6 minutes.
- 5
Return meatballs to the skillet and fold in gently. Drizzle with lemon juice and toss to combine.
- 6
Divide onto plates and scatter remaining fresh herbs and a pinch of salt on top. Serve immediately.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- chef's knife
- bowl
- wooden spoon
- microplane (for zest)
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