Juicy Pan-Fried Ground Beef and Lamb Meatballs
Tender, juicy, and full of herbs, these ground beef and lamb meatballs are not just for lunch or dinner -- they've been my go-to breakfast for a while now! 😂 It's hard to deny the simplicity of protein-packed, freezer-friendly, and easy-to-reheat foods... and when they just so happen to taste amazing, I find myself craving them at the start of the day. You can add them to any recipe that calls for the addition of meatballs. Yields: 40 small meatballs
Servings: 8 servings
Calories: 364kcal
Equipment
Ingredients
- 1 lb ground beef, I use 90/10
- 1 lb ground lamb
- 1 small red onion, quartered
- 3 cloves of garlic, peeled
- ½ cup fresh herbs, such as dill, mint, and parsley -- remove mint stems, soft stems can remain
- 1 large egg
- ¼ cup feta cheese
- 2 tsp fresh lemon zest
- 1 tsp kosher salt
- ½ tsp Aleppo pepper
- 2 Tbsp olive oil
Instructions
- Chop aromatics. Place quartered red onion, 3 cloves of garlic, and half a cup of fresh herbs in the bowl of a food processor fitted with blade attachment. Pulse until very finely chopped, scraping down the sides as needed.
- Make the meatball mixture. In a large mixing bowl, combine 1 lb ground beef, 1 lb ground lamb, the onion mixture, 1 egg, ¼ cup feta cheese, 2 tsp lemon zest, 1 tsp kosher salt, and ½ tsp Aleppo pepper. Use your hands to thoroughly combine (disposable kitchen gloves help!), trying hard not to overwork the meat. As soon as it's fully combined, stop.
- Portion the meatballs. Use a standard 2 tablespoon cookie scoop to portion out equal size meatballs onto a rimmed baking sheet. Once formed, use your hands to gently roll them into uniform balls.
- Cook the meatballs. Add 2 Tbsp olive oil to a large skillet set over medium to medium-high heat. When hot, carefully add meatballs, working in batches as needed, so as not to overcrowd the pan. Pan-fry on all sides until golden brown, about 2 minutes per side. The meatballs are done when an internal temperature of 155-160°F (68-71°C) is reached. Enjoy immediately -- with pasta, potatoes, rice, whatever you like!
Notes
- To bake: Preheat an oven to 375°F (191°C). Cook meatballs in the center or top ⅓ of the oven for 12-14 minutes.
- To broil: Preheat a broiler to high with a rack set about 6-inches below it. Broil the meatballs for 10 minutes.
- To freeze meatballs: Allow them to cool completely, transfer to a large freezer-safe bag, then remove all air before sealing. Meatballs will keep in a freezer for up to 6 months if stored properly.
- To reheat frozen meatballs: Defrost overnight in a fridge (or on a counter until thawed, if short on time!). Place meatballs on a microwave safe plate, then heat on high for 1-2 minutes, until fully defrosted and warm throughout. Alternatively, cut defrosted meatballs in half, pan-fry cut side down in a skillet with a little oil, then flip after 2 minutes. Heat the other side for 1 minute, then enjoy.
Nutrition
Serving: 5small meatballs | Calories: 364kcal | Carbohydrates: 2g | Protein: 21g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 429mg | Potassium: 336mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 407IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 2mg
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