Soft, juicy Mediterranean seasoned meatballs made from ground lamb and beef. (gluten-free, dairy-free, soy-free, nut-free, seed-free, nightshade-free)
Servings: 6 people
- 1 pound ground lamb
- 1 pound ground beef
- 1 egg or 2 egg yolks
- 1 shallot, minced
- 4 tsp capers, minced
- 1 Tbsp garlic, minced
- 1 tsp lemon juice
- 1 handful parsley, finely chopped
- 2 sprigs fresh oregano, finely chopped
- 2 sprigs fresh rosemary, finely chopped
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup gluten-free breadcrumbs I use Trader Joe's Rice Crumbs. Check the ingredient list on your product.
Preheat oven to 350 degrees Fahrenheit. Mix all ingredients together in a large mixing bowl.
Using a large spoon or cookie scoop, spoon out evenly sized amounts of meatball mixture. Roll with hands into round balls. Place formed meatballs into muffin pan, one meatball per muffin placeholder. Makes 20-24 meatballs.
Bake in oven for 25 minutes or until lightly browned and internal temperature is 160 degrees Fahrenheit. Remove from oven. Place meatballs on clean dish. Discard fatty juices which cooked out of meatballs. Serve immediately or refrigerate for future use.
If baking in a silicone muffin pan, place silicone muffin pan on a metal baking sheet for stability.
If not using a muffin pan, simply using a metal baking sheet is an option. Placing a wire rack on top of the baking sheet, then placing meatballs on top of the wire rack before baking is even better. This will allow the fat and juices to drip away from the meatballs as they cook. Which cooking option is best depends on the gear in your kitchen and personal preference.
May prepare ahead of time, then reheat in microwave or toaster oven prior to serving. Leftovers may be stored in refrigerator for 3 days.
Freezes well. Freeze in individual layers separated by parchment paper. Allow to thaw in refrigerator. Reheat in microwave or toaster oven.