Oven Baked Lamb Meatballs

My husband has been rather demanding lately. You see, he thinks, I need to post more main dish and fewer muffin recipes.

I tend to agree, as we've enjoyed some very tasty meals over the last four months, or so, that have not made their way to my recipe index.

I say four months, because, that is when winter arrived here in Minnesota.

What does winter have to do with me sharing main dish recipes?

It's all in the light.

As a novice food photographer, I've learned one thing in the past two years of blogging, natural light is king for taking mouth-watering, eat-with-your-eyes, food photos.

During the winter months, there is no natural light to be found in our house, after 4 pm.

Check out this side-by-side.

Lamb burger on left, the picture was taken last August on our front porch at 6 pm. Lamb meatballs on the right, the picture was taken last night in our kitchen at 6 pm, as it was pitch black outside.

Natural light versus artificial light, see the difference? Perhaps next winter I'll invest in some fancy lighting equipment.

From November to March, prime light is hit or miss with many days dreary at best, but on a good day, the best light is found between 10-11 am, hence muffins and not main dishes.

However, that's about to turn around!

Spring is right around the corner, starting with springing our clocks ahead this weekend for daylight savings. While I don't particularly care for the loss of sleep I am excited for longer days and more light.

Okay, with all that being said, may I present to you an easy healthy recipe for Oven Baked Lamb Meatballs.

Don't judge them by their appearance, as they were delicious alongside a simple salad of mixed salad greens with a few sun-dried tomatoes and topped with Western dressing.

Oven Baked Lamb Meatballs

Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 12 Meatballs
Serving Size: 4

Ingredients

• 1 lb. Ground Lamb (grass fed is best)
• 1/4 c. Yellow Onion, Diced
• 1 tsp. Ground Cumin
• 1 tsp. Allspice
• 1 tsp. Celtic Sea Salt
• 1/2 tsp. Cinnamon
• 3 Tbsp. Almond Flour
• 1 Large Egg

Directions

1. Preheat oven to 375 degrees F.
2. Line muffin tin with non-stick unbleached liners.
3. Place lamb in a medium mixing bowl and add onion, cumin, allspice, salt, and cinnamon.
4. With clean hands, mix well, until spice is even distributed.
5. To meat mixture, add almond flour and egg, and mix again.
6. Roll into 12 even size balls and place in muffin tin.
7. Bake 20 minutes or until internal temp reaches 160 degrees F (medium).

If you are a lover of lamb, be sure to check out my other healthy recipes, Lamb Burgers and Lamb Chops with Mint Pesto.

About Vanessa Rae Romero

A Christ-follower, wife, mom, grandma, entrepreneur, city slicker, purple lover, and health nut who inspires women to live healthy, love intently, lead purposefully, and to have fun along the way.