This delicious Greek-Style Lamb Meatballs recipe is simple enough to make as a weeknight meal and it’s jam-packed full of flavor! As far as serving suggestions go, the sky is the limit with these lamb meatballs! You can serve them on top of a crips, Greek salad and with a creamy paleo salad dressing, or on top of zucchini noodles. Or you might just prefer to pop them straight in your mouth, dipped in my cool Garlic-Avocado Dip!
Cooking tip: You may have noticed the absence of salt in this recipe. No, this is not an oversight. In fact, I left salt out intentionally due to the inclusion of kalamata olives in this recipe. They’re all all the saltiness required, so if you dare to add salt, do so with a degree of trepidation! Don’t say I didn’t warn you!
1 lb ground lamb meat
1/2 cup kalamata olives, pitted
3/4 cup fresh parsley, chopped (or 1-2 tbsp dried)
2 cloves garlic, minced
1/4 teaspoon black pepper (optional)
In a large bowl, add the ground lamb, chopped parsley, minced garlic and black pepper, set aside
In a food process or chopper, gently pulse the olives until they are chopped into small pieces, making sure not to turn them into a paste
Add the chopped olives in with the meat and mix thoroughly until all ingredients are incorporated - it’s best done with your hands!
Roll the meat mixture with your hands into balls, approximately 1½ inch in diameter
Place meatballs on a baking pan lined with baking parchment
Bake in a pre-heated oven at 350º fahrenheit for about 25 minutes, turning once.