Juicy Tender Lamb Meatballs
1 pound ground lamb
1 slice bread (can use white, wheat or sourdough) crusts removed, torn into small pieces
⅓ cup milk
1 large egg
3 teaspoons olive oil divided
1 small onion diced
1 large clove garlic minced
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
zest of one lemon
1 tablespoon fresh chopped dill (or 1 teaspoon dried dill)
¾ teaspoon kosher salt
¼ teaspoon black pepper
PREHEAT THE OVEN:
Preheat the oven to 350° F. Spray a baking sheet with vegetable spray and set aside.
Transfer the bread to a food processor and pulse several times until you have breadcrumbs. Transfer the crumbs to a small bowl and add the milk. Lightly press on the crumbs so they are soaked with the milk. Set aside.
Heat a small skillet over medium heat, then add 1 1/2 teaspoons of olive oil. When the oil is hot, add the onions, minced garlic and a pinch of salt. Sweat the vegetables for 3-4 minutes until tender and slightly translucent, stirring occasionally. Remove from heat to cool. Do not brown.
In a large bowl, add the bread and milk mixture, egg, cumin, oregano, crushed red pepper, lemon zest and dill. Mix well. Stir in the cooled onion mixture.
Add the ground lamb and use your hands to combine the meat with the bread mixture.
Use a large cookie scoop to portion out the lamb mixture and roll into balls. Transfer the lamb meatballs to the prepared baking sheet.
Bake the meatballs for 18-20 minutes or until set.
Heat a skillet over medium high heat and add the remainder of the olive oil. Transfer the meatballs to the skillet and cook, turning occasionally, until they're browned, about 3-4 minutes.
Arrange the meatballs on a platter and serve with your choice of tzatziki, hummus, pita bread or grilled or roasted vegetables.