This post hails back to 2015 and probably has the worst photos on earth! These super sneaky lamb meatballs are a regular addition to our lunchboxes and are pretty much always in my freezer, so I thought it was time for a little update!
I make these in advance and freeze them, and because it is such a big batch, these super sneaky lamb meatballs are perfect for days when you haven’t got your usual lunch fillings at hand or when dinner just isn’t happening. You can either serve them cold, or reheat to put into pasta or a pitta bread.
I’ve served them with my delicious Greek salad couscous for the perfect summer meal. It’s up to the kids whether they want to put them in the couscous or eat them separately. Some other things they would work well with are our 5 ingredients super simple potato salad, or zucchini chippies or sweet potato fries.
How cool are the plates they are served on? They are made from Bamboo and are from Bobo and Boo, we have been fans of their bamboo dinnerware for a long time!
The kids love to pop them on skewers and eat them off them- I think that’s because everything tastes better on a skewer according to my kids. I bake them in mini muffin pans and that means the majority of the fat can just be poured out after cooking, so they end up much healthier than frying.
I’m not normally one for hiding veggies, but if you’ve got a chance, sneaking a few extra goodies into something can’t be so bad. These meatballs are baked, not fried, so immediately healthier. They don’t have any added salt, but the haloumi helps a great deal with the flavour.
And better still: they are gluten free and egg free!
You can choose how you serve these, with pasta and sauce, with veggies of your choice, with rice…the options are endless.
Super sneaky lamb meatballs (egg and gluten free!)
- 1 kg lamb mince
- 1 zucchini grated
- 1 carrot grated
- 200 g haloumi grated
- 2 tsps oregano
- zest of one lemon
- olive oil
- Preheat oven to 200 degrees.
- Grease a mini muffin tray with some olive oil.
- Combine the lamb mince, grated veggies, haloumi, lemon zest and oregano in a large bowl with you hands.
- Mix well to ensure all the ingredients are really well combined.
- with wet hands, roll 1.5 tsp mounds into little balls and pop into the mini muffin tray holes.
- Drizzle with more olive oil.
- Bake at 200 degrees for 30 minutes.
- Cool in the pan for 5 minutes before removing with a teaspoon.
- Repeat until all the mix is gone.