Greek Lamb Meatballs

22 01 2011

Happy 90th Rube ! Rube is the beans and rice vendor at the market and today was his 90th birthday. He works 6 days a week and still is going strong ! AMAZING ! All the other vendors at the market had specials in honour of Rube’s birthday, our butcher had ground lamb for 90 cents a pound, so we grabbed a pound to make meatballs.
Meatballs are the perfect low carb food, can be a dinner, a lunch, a snack or an appetizer. Meatballs can be made in bigger batches, baked and frozen and popped into simmering pots of tomatoes, or heated in a number of sauces in the oven. Just because I used lamb, doesnt mean this recipe can’t be made with any sort of meat… turkey, chicken, pork or beef.

Greek Lamb Meatballs

1 lb of ground meat
2 tbsp of dehydrated onions (or 1/2 a minced onion)
1/2 cup of black olives, chopped
1/2 cup of crumbled feta
2 cloves of garlic, minced
1 egg
1 tbsp olive oil
1 tbsp oregano
1 tsp greek spice OR rosemary
1 tsp lemon zest
4 tsp red wine vinegar

preheat oven to 400 degrees and line a 9 x 13 inch pan with aluminum foil (so it is easier to clean up)

Mix everything in a big bowl, get in there with your hands and squish everything evenly throughout the meat.

I use my coffee scoop because I wanted each meatball the same size, about 2 tbsp each.

Biscotti out of the oven and meatballs into the oven. Bake 20 minutes, take out, turn them and pop into the oven for 5 to 10 minutes more.

I served this with a Greek salad, roasted beets, and tzatziki.

Nutritionals on these are as follows…this made 28 meatballs, and I weighted out 4 of them for 2 oz per WLS serving.
Calories 185, Fat 12g, Carbs 2.70g , Protein 13.5g

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