Garlic Herb Lamb Meatballs with Roasted Squash
A delightful autumn recipe featuring savory garlic herb lamb meatballs paired with sweet roasted squash.
Equipment
- 1 Baking Sheet
- 1 Large mixing bowl
- 1 Oven preheated to 375°F
Ingredients
Lamb Meatballs
- 1 pound ground lamb
- 2 cloves garlic minced
- 2 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- 1/4 cup breadcrumbs
- 1 large egg
- Salt and pepper to taste
Roasted Squash
- 1 medium butternut squash peeled and cubed
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
Preparation
- In a large mixing bowl, combine ground lamb, minced garlic, rosemary, thyme, breadcrumbs, and egg. Mix well until combined. Season with salt and pepper.
- Form the mixture into small meatballs, about 1.5 inches in diameter, and place them on a baking sheet.
- In a separate bowl, toss the cubed squash with olive oil, salt, and pepper. Spread the squash on another baking sheet in a single layer.
- Place both baking sheets in the preheated oven at 375°F. Roast for 25-30 minutes or until the meatballs are cooked through and the squash is tender.
Serving
- Transfer the roasted meatballs and squash to a serving platter. Garnish with additional herbs if desired.
Storage
- Allow leftovers to cool, then store in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use fresh herbs for the best flavor.
Ingredient Substitutions: Turkey can be used instead of lamb.
How to Serve: Serve hot with a side salad.
Storage & Freshness: Best eaten within 3 days.
Make-Ahead Tips: The meatballs can be prepared a day in advance.
Ingredient Substitutions: Turkey can be used instead of lamb.
How to Serve: Serve hot with a side salad.
Storage & Freshness: Best eaten within 3 days.
Make-Ahead Tips: The meatballs can be prepared a day in advance.