Sheet-Pan Mediterranean Lamb Meatballs

Serves 4 · 15 min prep · 22 min cook

Ingredients

• 1 lb ground lamb
• 1/4 cup almond flour
• 1 egg
• 3 cloves minced garlic
• 1/4 cup chopped fresh parsley
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups cherry tomatoes
• 1 cut into wedges red onion
• 1 sliced into half-moons zucchini
• 2 tbsp olive oil
• 1 lemon
• 1/2 cup crumbled feta
• 1 diced cucumber
• 4 cups mixed greens

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment. In a bowl combine ground lamb, almond flour, egg, minced garlic, parsley, oregano, cumin, salt, and pepper.
2. 2Mix gently with clean hands until just combined; avoid overworking so the meatballs stay tender. Roll into 20 equal balls about 1.5 inches wide and arrange them on one side of the sheet pan.
3. 3Toss cherry tomatoes, red onion wedges, and zucchini with olive oil, salt, and pepper. Spread the vegetables on the empty half of the pan in a single layer.
4. 4Roast 18 to 22 minutes, flipping meatballs once halfway, until lamb is browned and cooked through (internal 160°F) and vegetables are blistered and tender.
5. 5While the pan roasts, dice the cucumber and place mixed greens in four lunch bowls or containers. Zest and juice half the lemon.
6. 6Remove the sheet pan and immediately squeeze the remaining lemon half over the hot meatballs and vegetables. Sprinkle feta across everything so it softens slightly.
7. 7Divide meatballs and roasted vegetables among the greens. Add fresh cucumber and a drizzle of the pan juices mixed with lemon zest.
8. 8Pack any dressing on the side if prepping ahead. The sheet-pan method delivers high-protein Mediterranean lunches with almost no cleanup.