Lamb. Definitely not the most popular protein choice in the US. It can be a challenge to find, and its gamey flavor can turn some off to it, however lamb can be a good addition to almost any diet. Grass-fed/finished lamb:
- can have high amounts of omega-3 fatty acids, to combat inflammation;
- is high in protein; and
- is rich in zinc and selenium.
Given the nutritional benefits lamb has, it makes sense to find ways to incorporate it into meals. These herbed lamb meatballs are an easy way to introduce more lamb into the diet. They are quick to make, use minimal ingredients, and taste delicious. The addition of dried herbs gives these meatballs so much earthy flavor. Plus the herbs help to offset the lamb’s strong flavor, rendering a very moist, tender, and aromatic meatball. These pair well with just about any sauce, but I like a good marinara or pesto (also works well in meatball soup).
1 lb. ground lamb: good source of vitamin B12 for energy and cell production;
1 tsp dried parsley: high in vitamin C to ward off oxidation;
¾ tsp garlic powder: contains vitamin B6 for brain function;
¾ tsp onion powder: has manganese which can aid in blood sugar regulation;
½ tsp dried rosemary: contains vitamin A for immune health;
½ tsp dried thyme: has carvacrol, which has been shown to improve mood;
Black Pepper: contains piperine which has antioxidants;
Natural Salt: rich in various minerals
Preheat oven to 425 degrees. Place ground lamb in a medium-sized mixing bowl. Add dried herbs, salt, and pepper and mix thoroughly.
Roll into golf-sized meatballs and place on lined baking sheet.
Bake in oven for 15 minutes, then broil on high for 2-4 minutes or until meatballs are browned. Remove from oven and drop into favorite marinara sauce (I love this one!) for at least 10 minutes to flavor the sauce. Serve on top mashed cauliflower and finish with freshly cracked black pepper.