Baked lamb, lemon and parmesan meatballs

These little meat balls are deliciously full of flavour – the lemon zest adds a lovely freshness and counters the garlic beautifully.  I always encourage to make double the recipe for freezing. You then have the basis for some speedy late night meals. 

lamb and lemon meatballs2

I served these in the centre of the table along with a bunch of flat bread, mixed chopped herbs, finely chopped purple cabbage, yoghurt and my home made beetroot dip.  


Lamb, lemon and parmesan meatballs
Write a review
  1. 1 onion finely chopped
  2. 3 cloves garlic chopped
  3. 1/2 cup parmesan
  4. 1 tablespoon of thyme leaves
  5. zest of 1 lemon
  6. 2 tablespoons pine seeds, optional
  7. 1 small egg
  8. 500g lamb mince
  1. Preheat oven to 180 deg C.
  2. Mix the above ingredients well and shape into small balls.
  3. Place on a parchment lined tray and bake for about 20 mins.
The Sassy Cook