{"id":17942,"date":"2019-11-06T12:12:27","date_gmt":"2019-11-06T17:12:27","guid":{"rendered":"https:\/\/www.andiemitchell.com\/?p=17942"},"modified":"2019-11-06T12:12:34","modified_gmt":"2019-11-06T17:12:34","slug":"greek-lamb-meatballs","status":"publish","type":"post","link":"https:\/\/www.andiemitchell.com\/greek-lamb-meatballs\/","title":{"rendered":"Greek Lamb Meatballs"},"content":{"rendered":"\n

These flavor-packed lamb meatballs are made in 20 minutes using the broiler, ground lamb, and fresh Greek flavors like lemon, oregano, coriander, cumin, and fresh parsley. (250 calories or 8 WW points)<\/em><\/p>\n\n\n\n

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This post is sponsored by Farmer’s Mark American Lamb<\/a>.<\/em><\/p>\n\n\n\n

Every once in a while, I begin to feel a little claustrophobic about our current meal rotation. It\u2019s a cycle I\u2019ve been through enough times now to recognize that when I start to feel like I only ever make the same chicken this or steak that, it\u2019s time to shake things up. This week, I\u2019m adding a little verve to the traditional Italian meatballs I make all the time with new ingredients and new flavors. These flavor-packed meatballs are made with nutrient-rich American ground lamb and fresh Greek flavors like lemon, oregano, coriander, cumin, and fresh parsley.<\/p>\n\n\n\n

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To cut down on active cooking time and make my lamb meatball recipe easier (always looking out for the tired weeknight cooks), I like to broil them rather than pan-frying. After 10-12 minutes under the high heat of the broiler, you\u2019ll have a pan full of well-browned meatballs with tender middles.<\/p>\n\n\n\n

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Now, if you\u2019re anything like me, you might consider lamb a holiday meat\u2014the kind of protein you reserve for special occasions, but it doesn\u2019t have to be. It\u2019s a great choice to add to your regular rotation. It\u2019s familiar enough to be comforting but different enough to feel special. And getting more diverse nutrients is always beneficial. American lamb is a great source of protein, vitamin B12, niacin, zinc and selenium. A 3-ounce serving of lamb provides nearly five times the essential omega-3 fatty acids and alpha linoleic acid of a 3-ounce serving of beef. <\/p>\n\n\n\n

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You can also feel good about where this meat is sourced from. I used Farmer\u2019s Mark<\/a> American lamb by Superior Farms, which is humanely and sustainably raised on open pastures. They don\u2019t use any antibiotics or added hormones. So it\u2019s a great meat to use when you are adding lamb into the rotation.<\/p>\n\n\n\n

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These greek meatballs are moist, tender, and incredibly tasty, with the meaty, savory flavor of lamb and fresh herbs. And if taste wasn\u2019t enough, they\u2019re really versatile, too\u2014serve them as a main dish with rice and salad; stuff them in a pita with tzatziki sauce for lunch; or stick toothpicks in them for a great appetizer. <\/p>\n\n\n\n

Tips for Better Lamb Meatballs <\/h2>\n\n\n\n