Recipe provided by | PLAYS WELL WITH BUTTER
Servings: 4 Preparation time: 20 Minutes Cook time: 20 minutes
INGREDIENTS
FOR THE LAMB MEATBALLS:
1 pound ground American lamb
1/2 cup panko breadcrumbs
1 large egg
1/2 lemon, zested
4 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
optional: 1/2 teaspoon crushed red chili flakes
FOR THE LEMONY GREEK ROASTED POTATOES:
1 pound baby potatoes, halved as needed
1/2 lemon, zested & juiced
4 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
optional: 1/2 teaspoon crushed red chili flakes
FOR THE MEAL PREP BOWLS:
arugula or salad greens of choice
quinoa or brown rice
feta
olives
diced red onion
lemon wedges
lightened-up Romesco sauce
DIRECTIONS
Preheat the oven to 400 degrees F. Line 2 baking sheets with foil or parchment paper for easy clean up and set aside.
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!
