Lamb Meatballs and Vegetables in Lemon Sauce
Succulent and flavorful, these Lamb Meatballs and Vegetables in Lemon Sauce are a Mediterranean-inspired dish that strikes the perfect balance between hearty comfort and zesty brightness. Juicy lamb meatballs, infused with Parmesan, garlic, and fresh parsley, are browned to perfection before simmering in a vibrant medley of sautéed carrots, zucchini, and onions. The dish is completed with a silky lemon sauce, crafted with fresh lemon juice and thickened to perfection, adding a tangy twist that elevates every bite. Ready in just one hour, this comforting yet elegant meal pairs beautifully with rice or crusty bread, making it a show-stopping weeknight dinner or an impressive centerpiece for entertaining. Perfect for fans of wholesome lamb recipes, tangy lemon sauces, and veggie-packed dishes!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 500 g ground lamb
- 60 g breadcrumbs
- 30 g Parmesan cheese, grated
- 3 cloves garlic, minced
- 15 g fresh parsley, chopped
- 1 large egg, beaten
- 2 tbsp olive oil
- 2 medium carrots, diced
- 1 large zucchini, diced
- 1 medium yellow onion, finely chopped
- 500 ml chicken or vegetable stock
- 60 ml lemon juice
- 15 g cornstarch
- 30 ml water
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
In a large bowl, combine the ground lamb, breadcrumbs, Parmesan cheese, minced garlic, parsley, egg, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix thoroughly until well combined.
Form the mixture into small meatballs, about 1 inch in diameter. Set aside on a plate.
In a large skillet or deep pan, heat 1 tablespoon of olive oil over medium heat. Add the meatballs in batches and brown them on all sides. Remove the browned meatballs from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Sauté the diced carrots, zucchini, and onion for 5-7 minutes until softened.
Return the meatballs to the pan and pour in the chicken or vegetable stock. Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally.
In a small bowl, mix the lemon juice, cornstarch, and water until smooth. Slowly pour this mixture into the pan while stirring continuously.
Let the sauce thicken for 2-3 minutes. Taste and adjust seasoning with the remaining salt and pepper, if needed.
Serve the lamb meatballs and vegetables warm, optionally garnished with additional parsley. Pair with rice or crusty bread for a complete meal.
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 1709 mg | 74% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.5 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 177 mg | 14% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 899 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
