Description
The easiest juicy & tender baked lamb meatballs, made with panko breadcrumbs, lemon, parsley, oregano & cumin, served on top of a seriously healthy meal prep bowl with lemony Greek roasted potatoes, greens, feta, olives, & homemade Romesco sauce. An easy & satisfying meal prep recipe for lunches all week long!
Ingredients
Scale
for the lamb meatballs:
- 1 pound ground American lamb (see Recipe Notes)
- ½ cup panko breadcrumbs
- 1 large egg
- ½ lemon, zested
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- optional: ½ teaspoon crushed red chili flakes
for the lemony Greek roasted potatoes:
- 1 pound baby potatoes, halved as needed (see Recipe Notes)
- ½ lemon, zested & juiced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- optional: ½ teaspoon crushed red chili flakes
for the meal prep bowls:
- arugula or salad greens of choice
- quinoa or brown rice
- feta
- olives (castelvetrano olives!)
- diced red onion
- lemon wedges
- lightened-up Romesco sauce
Instructions
- Preheat the oven to 400 degrees F. Line 2 baking sheets with foil or parchment paper for easy clean up and set aside.
- Prep the lemony Greek roasted potatoes: Halve the potatoes as needed – you will want the potatoes to be roughly 1-inch in diameter. Add the potatoes to a medium bowl with the lemon zest, garlic, olive oil, oregano, salt, ground black pepper & crushed red chili flakes. Toss to combine. Transfer to one of the prepared baking sheets, arranging the potatoes in a single, uniform layer. Set aside.
- Prep the lamb meatballs: Add the lamb to a medium bowl, with the panko, egg, lemon zest, garlic, parsley, oregano, cumin, salt, ground black pepper & crushed red chili flakes. Use your hands to bring the mixture together, being careful not to overwork the mixture. Roll the mixture into tablespoon-sized balls. You’ll get about 20-22 meatballs. Arrange on the second prepared baking sheet.
- Roast the potatoes and meatballs for 20 minutes. Remove the lamb meatballs from the oven after 20 minutes, or once they’re golden brown & cooked through. At this point, give the potatoes a shake, squeeze some lemon juice over top and return to the oven for 5 more minutes. Once the potatoes are crusty, golden brown & fork-tender, remove from the oven & set aside.
- Prep the meal prep bowl add-ons: Meanwhile, as the potatoes & meatballs roast, prep the rest of the components for your lamb meatballs meal prep bowls. Make a batch of romesco. Cook some grains. Slice olives. Dice an onion. & so on…
- Assemble the bowls: Grab your favorite meal prep containers. I use 4-cup Pyrex bowls. Add a handful of greens to the bowls. Top with a spoonful of grains and a spoonful of roasted potatoes. Add 5-6 meatballs over top. Finish with feta, olives, diced red onion, & whatever else you’d like. Add a lemon wedge & pack some romesco sauce to a single serve container. Store in the refrigerator for up to 5 days. Serve warm or cold. Enjoy!
Notes
- Lamb: When it comes to buying lamb, it’s so important to choose American lamb, vs imported. It’s not only fresher, but buying American also supports the local ranchers & family farms across the country who are committed to the quality & welfare of their animals. Be sure to ask your butcher where they source their lamb, or check out the American Lamb Board’s website for more details.
- Potatoes: If you’d like, you can easily swap out the potatoes with cauliflower. Still super delish!