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If you love mediterranean meals that are absolutely packed with flavor and color, then you have come to the right post. This meal is nutrient dense, filling, and full of fresh herbs. I had this prepped when my husband came home from work and his immediate response to walking into the house was “My goodness it smells amazing in here, I cannot wait to eat!” That’s a good sign in my book! These Minted Lamb Meatball Bowls are a fun, fresh meal option when you’re low on ideas but still craving something flavorful.
Nutritional benefits of Minted Lamb Meatball Bowls
- Lamb is an excellent source of iron, zinc, Vitamin B12, protein, essential amino acids, etc. These nutrients are crucial for energy, immunity, bone health, metabolism, and more.
- Garlic and onion are naturally antimicrobial and antibacterial and are a great defense for the immune system.
- Quinoa is a lower glycemic grain and has fiber, some protein, antioxidants, vitamins, and minerals. It’s my favorite ingredient for nourish bowls!
- Mint, thyme, oregano, and dill are all superfoods – herbs are incredible in so many ways! They are great for digestion, skin, brain function, the immune system, and more.
Ingredients for Minted Lamb Meatball Bowls
Ground lamb
Fresh herbs – mint, thyme, oregano, and dill
Shallot – or sub yellow opinion
Garlic cloves – fresh garlic is a game changer!
Greek yogurt – for the sauce
Lemon juice
Quinoa
Cucumbers – I used English cucumbers
Cherry tomatoes – or regular tomatoes
Pistachios
Salt, pepper
Optional additions: pickled red onions, Kalamata olives, slivered radishes, chopped bell pepper
Method
- Preheat oven to 400ºF and line a baking sheet with parchment paper.
- Go ahead and start prepping your quinoa according to package instructions. Use broth to cook it for more flavor.
- Mix together the meatball ingredients, then form 20 meatballs and place onto the parchment paper. Bake 18-20 minutes or until the middles are 165ºF. I used a #40 cookie scoop to scoop out the meatball mixture and it made exactly 20.
- Prep the cucumbers, cherry tomatoes, creamy dill sauce, pistachios, and a little garnish of chopped mint leaves.
- Assemble the bowls: Place quinoa at the bottom, add meatballs, top with the diced cucumber and tomato, top with the creamy dill sauce, and a sprinkle of pistachios and a pinch of chopped mint leaves.
Modifications
- If you are dairy-free, you can sub the creamy dill yogurt sauce for hummus or another sauce of choice.
- Add crumbled feta to the bowl, or use crumbled feta in place of the creamy dill yogurt sauce for a simpler prep.
- Top with Kalamata olives for a little salty kick that adds to the mediterranean flavor.
- Make some quick pickled red onions for extra color and flavor.
- Use tzatziki instead of the creamy dill yogurt sauce – the only reason I went with the simpler sauce recipe is because tzatziki has cucumber in it, and I already use a lot of cucumber for the dish. But if that sounds amazing, then go for it!
Other recipes you’ll love
Lamb Nourish Bowls with Garlic Herb Sweet Potatoes
I hope you love these Minted Lamb Meatball Bowls! Please be sure to leave a comment below if you plan to make this recipe. And I would love a review if you do make it!
PrintMinted Lamb Meatball Bowls
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: mediterranean
Ingredients
1 lb ground lamb
1 shallot, finely diced (or 1/4 cup finely diced onion) (50g)
3 large garlic cloves, minced (12g)
2 Tbsp finely chopped fresh mint leaves (5g)
1 tsp finely chopped fresh thyme (2g) or 1/2 tsp dried thyme
1/2 tsp finely chopped fresh oregano (1g) or 1/4 tsp dried oregano
1/4 tsp salt
Freshly cracked black pepper
Creamy Dill Yogurt Sauce
1 cup grass-fed plain greek yogurt (220g)
1 small lemon, juiced (35g)
2 garlic cloves, minced (6g)
1 1/2 Tbsp fresh dill, finely chopped
Few pinches of salt
To serve
3 cups cooked quinoa
2 English cucumbers, chopped
1 pint cherry tomatoes, quartered or halved
1/4 cup pistachios (optional)
Fresh chopped mint leaves (sprinkle on each dish)
Additional topping ideas: pickled red onions or diced onions, Kalamata olives, slivered radishes, chopped bell pepper, etc.
Instructions
- Preheat oven to 400ºF and line a baking sheet with parchment paper.
- Go ahead and start prepping your quinoa according to package instructions. Use broth to cook it for more flavor.
- Mix together the meatball ingredients, then form 20 meatballs and place onto the parchment paper. Bake 18-20 minutes or until the middles are 165ºF. I used a #40 cookie scoop to scoop out the meatball mixture and it made exactly 20.
- Prep the cucumbers, cherry tomatoes, creamy dill sauce, pistachios, and a little garnish of chopped mint leaves.
- Assemble the bowls: Place quinoa at the bottom, add meatballs, top with the diced cucumber and tomato, top with the creamy dill sauce, and a sprinkle of pistachios and a pinch of chopped mint leaves.
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Another super fun and delicious recipe with huge flavor! Mint and lamb is a classic flavor profile so to have a simple recipe that I can do at home in less than 30 minutes is really appreciated. Thanks Christine!
Beyond glad to hear that you enjoyed this recipe! Thanks so much for leaving a review, it means the world!! 🙂