Lamb Meatballs
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
A flavorful meatball recipe that balances the lamb with a little spice and roasted veggies. I prefer mild lamb, so this dish is perfect if you don't love gamier meat.
  • 1 cup diced bell peppers*
  • 2 cup diced eggplant*
  • ¾ cup diced onion
  • 1 cup diced fennel bulb
  • 1 Tbl oil (avocado, coconut, etc)
  • 1 lb ground lamb
  • 3 garlic cloves, minced (about 1 Tbl)
  • 1½ tsp salt
  • ½ tsp black pepper**
  • 1 Tbl chopped fresh mint
  • ¼ cup chopped fresh fennel fronds or sub fresh dill
  • 1 tsp ras al hanout (paprika will do as a substitute, omit for AIP, can sub extra garlic to boost flavor)
  • 1 tsp cumin (sub ½ tsp mace for AIP version or a pinch of cinnamon)
  • *omit for AIP version, sub extra fennel, onion and zucchini to make up the difference!
  • **omit for AIP
  1. Preheat oven to 375 degrees F.
  2. Combine peppers, eggplant, onion, fennel, oil and ½ tsp salt in a bowl, toss to mix, then spread veggies out on a baking pan. Roast for about 20 minutes, or until soft and lightly browned
  3. While veggies roast, place in a medium mixing bowl ground lamb, garlic, salt, pepper, mint, fennel and spices.
  4. When veggies are done, allow to cool slightly then add 2 cups worth into the lamb mixture (you may have extra veggies, which I like to toss with the meatballs when serving)
  5. Mix the ingredients until well combined, then form meatballs and place on a baking pan lined with parchment or lightly greased.
  6. Bake for 20-30 minutes, or until the internal temperature reaches 165.
  7. Toss cooked meatballs with the extra veggies if you have, and I suggest serving with sautéed greens, arugula or a nice crisp salad.
Recipe by Grace Brinton at