Simple lamb meatballs get spiked with fresh mint and baked on a sheet pan along with leeks, carrots, and fennel for a quick, light, bright Spring dinner. Hit it under the broiler to get everything nice and browned/charred. Cooling and tangy yogurt gets swooshed onto your plate so that you can scoop up a little bit with each bite.
Ingredient Highlight
Lamb! Is a very underrated protein that also happens to be extremely nutrient-dense. It’s loaded with vitamin B12, selenium, zinc, iron, and healthy omega-3 fats.
If you’re not a fan of lamb or lamb-curious, give it a try in this recipe. The herby patties paired with the yogurt sauce and crunchy veg are to die for!
Servings 4 People
Prep Time 10 minutes 
Cook Time 20 minutes Ingredients
- 1 large or 2 small leeks, tough dark green part trimmed off, cut into ½-inch rounds about 1 cup
- 1 lb carrots (about 5), peeled and sliced on the diagonal into ¼-inch rounds 2 heaping cups
- 1 fennel bulb, halved lengthwise and thinly sliced about ¼-inch thick 1 1/2 – 2 cups
- 2 tbsp olive oil
- 1 tsp kosher salt divided
- ½ tsp black pepper
- 1 cup plain whole milk Greek yogurt
- 1 tbsp lemon juice
- 1 clove garlic crushed (optional!)
- Lemon wedges for serving
- Chopped fresh mint parsley, or dill
- Black pepper
For the meatballs:
- 1 egg
- 1 lb ground lamb
- ¼ cup almond flour
- ½ cup loosely packed fresh mint roughly chopped
- 2 cloves garlic grated or minced
- ¾ tsp kosher salt
- ½ tsp black pepper
- Note: we’re baking at a high temperature and then broiling at the end, so if you aren't comfortable using parchment, you can bake directly on the sheet pan or use tin foil. IF you want to skip the broiling part, that is totally fine, you just might not get the meatballs/veggies as browned. All ovens are so different, so use your judgment for whether you want to broil or not 🙂
- Note: you can easily bulk this meal up by serving it with toasted pita bread, couscous, farro, etc…
Instructions
- Preheat the oven to 450F or 425F convection. Line a baking sheet with parchment paper (see note). Add the leeks, carrots, and fennel to the baking sheet and toss with the oil, ½ teaspoon salt, and pepper.
- In a medium bowl, whisk the egg. Add the lamb, almond flour, mint, garlic, salt, and pepper and use your hands to mix thoroughly, trying not to overmix. Form in about 16 golf ball-sized balls. Nestle the meatballs onto the baking sheet. Brush the tops of the meatballs with some olive oil (this isn’t totally necessary, but helps them get nice and brown on top).
- Bake for 12-15 minutes, then transfer to the top rack and broil for about 3-5 more minutes (keeping an eye on it), or until the meatballs are browned on top and veggies are browning/charring a bit.
- In a small bowl, mix together the yogurt, lemon, garlic (if you want a more garlicky yogurt) and remaining ½ teaspoon salt. Plop some of the yogurt (about ¼ cup) onto your plate and use a spoon to smear it. Top with veggies, meatballs, herbs, black pepper, and a squeeze of lemon.
Items you can prep ahead (optional)
- Slice 1 large or 2 small leeks into ½-inch rounds (about 1 cup).
- Slice 1 lb carrots (about 5) on the diagonal into ¼-inch rounds (2 heaping cups).
- Thinly slice 1 fennel bulb (1 1/2 – 2 cups).
- Mix yogurt with lemon and salt.
Substitutions:
- To make vegetarian, substitute the lamb meatballs with a couple cans of chickpeas (tossed in 2 tbsp of oil and 1 tsp kosher salt and some spices if you want!). Add them to the sheet pan with the veggies and roast.
- Don’t like lamb or can’t find it? You could easily make these using ground chicken or turkey. Ground beef would also work, but I think it would be better with chicken/turkey…
- Bulk it up by serving with pita bread (make a pita pocket!) or Israeli couscous tossed in some lemon, olive oil, and salt.
Storage:
- Store leftover meatballs/veg in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Warm up leftover meatballs/veg in the microwave until warmed through. Serve it up with the yogurt, herbs, and a generous squeeze of lemon.
- Turn it into a pita pocket!
- Serve it with Israeli couscous tossed in olive oil, lemon, salt and pepper.
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