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Recipe Provided By
"Plays Well With Butter"Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4
Ingredients
American Lamb Meatballs
- 1 pound ground American Lamb
- 1/2 cup Panko bread crumbs
- 2 tablespoons chopped fresh parsley
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon crushed red chili flakes, optional
- 4 cloves garlic, minced
- 1 large egg
- 1/2 lemon, zested
Lemony Greek Roasted Potatoes
- 1 pound baby potatoes, halved as needed to 1-inch diameter
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon crushed red chili flakes, optional
- 4 cloves garlic, minced
- 1/2 lemon, zested, juiced
Meal Prep Bowl Add-Ons
- Arugula or salad greens of choice
- Quinoa or brown rice, cooked
- Feta, crumbled
- Olives, sliced
- Red onion, diced
- Lemon wedges
- Lightened-up Romesco sauce
Directions
For the American Lamb Meatballs: In a medium bowl, add American Lamb, bread crumbs, parsley, oregano, cumin, salt, pepper, chili flakes, garlic, egg, and lemon zest. Use your hands to bring the mixture together, being careful not to overwork it. Roll into 20 to 22 tablespoon-sized meatballs; arrange on a foil or parchment paper-lined baking sheet.
For the Lemony Greek Roasted Potatoes: In a medium bowl, add potatoes, oil, oregano, salt, pepper, chili flakes, garlic, and lemon zest; toss to combine. Transfer to a foil or parchment paper-lined baking sheet, arranging potatoes in a single, uniform layer.
Roast potatoes and meatballs at 400°F for 20 minutes. Remove lamb meatballs from the oven after 20 minutes, or once they’re golden brown and cooked through. Give potatoes a shake, squeeze some lemon juice over top, and return to the oven for 5 more minutes. Once potatoes are crusty, golden brown, and fork-tender, remove them from the oven; and set aside.
To assemble the bowls: Add a handful of greens in bowls or meal prep containers; top with a spoonful of grains and a spoonful of Lemony Greek Roasted Potatoes. Add 5 to 6 American Lamb Meatballs over top. Finish with feta, olives, and red onion. Add a lemon wedge; pack some Romesco sauce in single-serve containers. Store in the refrigerator for up to 5 days. Serve warm or cold.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
