Oh heyyyy. I’m reviving F&F today with a new recipe post. I think you’ll like this one!

Lamb and Spinach Meatballs

Makes around 2 dozen meatballs 

Ingredients

• 1/4 cup chopped spinach
• 1.5 lbs ground lamb
• 1.5 tbsp parsley
• 1/2 tbsp crushed red pepper
• 3 cloves garlic, minced
• lemon zest from half of a lemon
• 1 egg
• 1/2 cup old fashioned oats, ground (or oat flour)
• 1 tbsp grapeseed oil
• salt and pepper to taste

Directions

1. Preheat oven to 400 degrees F.
2. Mix all the ingredients except for the grapeseed oil together in a large mixing bowl. With your hands, form into one inch balls and set aside.
3. Heat grapeseed oil in a large skillet over medium heat. Add a few balls at a time to the skillet, and cook until brown on all sides (around 3 minutes per side). Do this in batches so you don’t overcrowd the pan. You may have to add more oil as needed.
4. Once all the meatballs are browned, arrange on a baking sheet. You probably won’t have to spray the baking sheet if you still have enough oil leftover from the skillet.
5. Cook in the oven for ten minutes. Once done, place in a bowl with a paper towel, and shake to remove the excess oil and fat.
6. Enjoy!

You would think we made these for Greek Easter, but nope, we decided to bring some Greek flair to Tim’s family’s Easter instead this year. Lamb and spinach meatballs AND tzatziki. What can I say. Just getting the Irish folk ready for September I guess.

For anyone nervous about preparing lamb, don’t be. This recipe is actually a great place to get started since it uses ground lamb, and all you really have to do is mix it with all the other ingredients and roll it into balls. We were nervous that the flavors from the spinach, parsley, and garlic would take away from the lamb’s distinct taste, but they actually complimented the lamb nicely. The lemon zest added the perfect subtle taste of citrus, and each bite finished with a teeny kick from the crushed red pepper. If you are someone who likes more heat, definitely add more in!

We made these as appetizers to serve with the tzatziki (this recipe + 2 cloves minced garlic), but we also made extra to eat for dinner throughout the week after Easter. Topped on spaghetti squash with tomato sauce? YUM. We also made extra to store in the freezer. <—food prep simplified!

Hope you likey!

Readers, let’s chat. Have you ever cooked with lamb before? What’s your favorite kind of meatball?

I’m getting ready to send out my May newsletter which will have a bonus workout in it this month. Are you subscribed?