Coach Richelle’s Lamb Meatballs
These lamb meatballs are a savory, Mediterranean-inspired powerhouse that utilizes a muffin tin to ensure perfectly portioned, uniform results every time. By mixing ground lamb with aromatic garlic, oregano, and a touch of lemon juice, you create a bright and zesty flavor profile that cuts through the rich, fatty nature of the meat. The unique "well" technique allows for a hidden center of scrambled egg that bakes directly into the meat, resulting in a self-contained, nutrient-dense breakfast or snack that is as portable as it is delicious.
Ingredients
- 1 pound ground lamb
- 2 to 4 large eggs raw and scrambled
- 1/4 red onion finely diced
- 2 to 3 garlic cloves minced
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Instructions
- Preheat your oven to 350°F. In a large mixing bowl, combine the ground lamb, diced red onion, minced garlic, lemon juice, oregano, salt, cumin, black pepper, and cayenne pepper. Mix thoroughly with your hands until the spices and aromatics are evenly distributed throughout the lamb.
- Prepare a standard 12-cup muffin tin. Take a portion of the lamb mixture and press it into each muffin cup until it is approximately 2/3 full.
- Using your thumb or the back of a small spoon, create a small "well" or indentation in the center of the lamb mixture in each cup.
- Carefully pour the raw scrambled eggs into each well, filling the muffin tins the rest of the way to the top.
- Place the muffin tin in the center rack of the oven and bake at 350°F for 20 minutes. If you prefer the exterior of the meatballs to be extra crispy, you may increase the cooking time by an additional 5 minutes.
- Remove the tin from the oven and allow the meatballs to rest for 3 to 5 minutes before carefully lifting them out with a spoon or offset spatula.
- Serve warm. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and are excellent for quick, on-the-go meals throughout the week.
Notes
Preheat your oven to 350°F. In a large mixing bowl, combine the ground lamb, diced red onion, minced garlic, lemon juice, oregano, salt, cumin, black pepper, and cayenne pepper. Mix thoroughly with your hands until the spices and aromatics are evenly distributed throughout the lamb.
Prepare a standard 12-cup muffin tin. Take a portion of the lamb mixture and press it into each muffin cup until it is approximately 2/3 full.
Using your thumb or the back of a small spoon, create a small "well" or indentation in the center of the lamb mixture in each cup.
Carefully pour the raw scrambled eggs into each well, filling the muffin tins the rest of the way to the top.
Place the muffin tin in the center rack of the oven and bake at 350°F for 20 minutes. If you prefer the exterior of the meatballs to be extra crispy, you may increase the cooking time by an additional 5 minutes.
Remove the tin from the oven and allow the meatballs to rest for 3 to 5 minutes before carefully lifting them out with a spoon or offset spatula.
Serve warm. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and are excellent for quick, on-the-go meals throughout the week.