Rosemary Dijon Lamb Meatballs

These lamb meatballs are super simple, versatile, and go well on their own with pita or folded into an orzo or zucchini pasta salad. 

Seasoned with a simple rosemary dijon blend, lots of lemon, and a few other ingredients, the possibilities are up to you, poppable little bites of flavor are just a few steps away.


- Garlic cloves - White onion - Ground lamb - Rosemary-dijon spice blend - Girl Carnivore Chick Fest spice blend - Lemon - Lemon-infused olive oil - Salt & pepper


Prep the Meatballs: Place the minced garlic and onion in a bowl. Add the ground lamb, rosemary-dijon spice blend, Chick Fest spice blend, 1 tsp. juice from the lemon and 1 tsp. lemon zest.

Lastly, add the oil. Season with salt and pepper, if desired. Mix with your hands until everything is evenly distributed.

Using a small 1″ cookie scoop, or your hands, portion the lamb out into even meatballs. Place in the fridge for 30 minutes before baking.

Bake the meatballs: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Arrange the meatballs evenly over the sheet, with 1″ between each meatball.

Bake for 15 to 20 minutes, until the meatballs have cooked to 160° F internally. Remove from the oven and let rest for 3 to 5 minutes before serving.

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