Lamb Sliders and Meatballs
April 30, 2024 Andrea Wyckoff
Simple. Tasty. Delicious. You can bake these in the oven to serve as lamb meatballs with tzatziki sauce or tahini sauce. These are also delicious served as Gyros on my starch-free flatbread or pita tortillas.
Ingredients
| lamb, ground | 1 lb | |
| garlic, minced | 2 cloves | |
| parsley (fresh, minced) | ¼ cup | |
| mint (fresh, minced) | ¼ cup | |
| basil (fresh, minced) | ¼ cup | |
| oregano, dried | 1 tbsp | |
| cumin, ground | 1 tsp | |
| sea salt | to taste | |
| cooking oil | 1 tbsp |
Directions:
- Mince fresh herbs and garlic.
- In a mixing bowl, combine ground lamb with herbs and seasonings.
For sliders:
- Form lamb into large meatballs and flatten them into small burger patties. Cook them in a preheated sauté pan with a little oil, over medium-high heat for a few minutes on each side, until cooked thoroughly and the internal temperature reaches 160°F.
For meatballs:
- Preheat oven to 375°F. Form lamb into medium-sized meatballs and bake for 15 to 20 minutes, until internal temperature reaches 160°F.
Recipe Notes:
Serve Lamb Sliders with a little homemade mayo (with dill), fresh basil leaves, or my starch-free French fries.
Serve Lamb Meatballs with my starch-free tahini dressing with a Greek salad, zucchini noodles, or roasted spaghetti squash.
No Comments