Mini Lamb and Zucchini Meatballs

Tender little meatballs packed with ground lamb and grated zucchini, seasoned just enough to be interesting without overwhelming young palates. The zucchini keeps them moist and adds a subtle sweetness, while a touch of garlic rounds out the flavor. They're soft, easy to grab, and freeze beautifully so you can pull out a handful whenever you need a quick protein.

By TasteBuds

Recipe details

Yield
4 people (about 20 mini meatballs)
Prep time
20 minutes
Cook time
15 minutes
Total time
35 minutes

Ingredients

  • 1 medium zucchini, grated
  • 1 lb ground lamb
  • 1 clove garlic, minced
  • ¼ tsp fine sea salt
  • ¼ tsp ground cumin (optional, for a gentle warmth)
  • 1 tsp olive oil (for greasing the baking sheet)

Instructions

  1. Grate 1 medium zucchini (about 8 oz / 225 g) on the large holes of a box grater. You should end up with roughly 1 cup of shredded zucchini.
  2. Place the grated zucchini in the center of a clean kitchen towel or a piece of cheesecloth. Gather the edges and twist tightly over the sink, squeezing out as much liquid as possible. The zucchini will shrink down to about half its original volume. This step is key; too much moisture will make the meatballs mushy.
  3. Mince 1 clove garlic.
  4. Preheat your oven to 400°F (200°C).
  5. In a large mixing bowl, combine the squeezed-dry zucchini, 1 lb (450 g) ground lamb, 1 clove garlic, minced, ¼ tsp (1.25 ml) fine sea salt, and ¼ tsp (1.25 ml) ground cumin (if using). Use your hands to mix gently until just combined. Don't overwork the meat or the meatballs will turn out tough.
  6. Line a baking sheet with parchment paper and lightly grease it with 1 tsp (5 ml) olive oil.
  7. Using a small spoon or a cookie scoop, scoop out portions of the lamb mixture and roll them into balls about 1 inch in diameter (roughly the size of a large marble or small walnut). You should get about 20 meatballs. Space them evenly on the prepared baking sheet; they won't spread much.
  8. Bake for 12 to 15 minutes, until the meatballs are browned on the outside and cooked through. If you're unsure, cut one open; the center should no longer be pink and the juices should run clear.
  9. Let the meatballs cool for a few minutes before serving. They'll firm up slightly as they rest.