Dinner
Spring Baked Lamb Meatball Bowl with Lemon Herb Quinoa & Roasted Veggies
This Spring inspired bowl features juicy baked lamb served over lemon herb quinoa with a medley of roasted seasonal veggies. It is fresh, vibrant and outside of the box. A balanced meal with so much flavor.
Spring Baked Lamb Meatball Bowl with Lemon Herb Quinoa & Roasted Veggies
This Spring inspired bowl features juicy baked lamb served over lemon herb quinoa with a medley of roasted seasonal veggies. It is fresh, vibrant and outside of the box. A balanced meal with so much flavor.
Ingredients
For the Lamb Meatballs
- 1 lb ground lamb
- 1 egg
- ¼ cup almond flour (or gluten-free breadcrumbs)
- 2 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tsp dried oregano
- ½ tsp onion powder
- ½ tsp sea salt
- ¼ tsp black pepper
- ½ tsp ground cumin (enhances the lamb’s flavor)
- Zest of 1 lemon
- 2 tbsp fresh mint and/or parsley, chopped
For the Roasted Spring Veggies
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 small zucchini, sliced into half-moons
- 1 cup radishes, halved
- 1 tbsp olive oil
- ½ tsp sea salt
- ¼ tsp black pepper
- ½ tsp garlic powder
For the Lemon Herb Quinoa
- 1 cup quinoa, rinsed
- 2 cups bone broth (or water)
- Juice and zest of 1 lemon
- 2 tbsp fresh dill or parsley, chopped
- 1 tbsp olive oil
Garnish
- Crumbled feta or goat cheese (optional)
- Extra fresh herbs (mint, dill, or parsley)
- Lemon wedges
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper. In a bowl, mix all lamb meatball ingredients until combined. Roll into 1-inch meatballs and place on the baking sheet. Bake for 18-20 minutes, until cooked through and golden.
- On a separate baking sheet, toss asparagus, zucchini, and radishes with olive oil, salt, pepper, and garlic powder. Roast for 12-15 minutes, until tender and slightly crispy.
- In a pot, bring quinoa and vegetable broth to a boil. Reduce heat, cover, and simmer for 15 minutes. Remove from heat, fluff with a fork, and stir in lemon juice, zest, olive oil, and fresh herbs.
- Divide quinoa into bowls. Top with roasted veggies and lamb meatballs. Sprinkle with crumbled feta (if using), extra herbs, and serve with lemon wedges.