Month-of-One-Pan Meals: Greek Meatballs

Welcome to my annual Month-of Recipes on this blog. Go rummaging in the attic here and you’ll find past recipe months for appetizers, chicken, soup, mini-desserts, and more. The way it works is, for each day in February I post a recipe that fits the category. This month is one-pan meals, excluding pizza, most casseroles, and slow cooker recipes.

Who doesn’t love Mediterranean/Aegean flavors? Even though lamb is a meat to be eaten only occasionally, making meatballs from ground lamb allows you control portion size even more. One pound of ground lamb, cooked with enough vegetables, can easily serve four people. The unique flavor of the meatballs makes this an interesting meal for your exploration of flavor profiles from other countries.

Unless you serve this with leftover rice or noodles, you have another tasty low-carb meal that pleases the eye and the palate.

Greek Meatballs (serves 2 with leftover meatballs for later use)

1 pound ground lamb

1 egg

½ medium onion, diced

½ cup panko crumbs

2 tablespoons McCormick’s Greek Seasoning, divided

1 tomato, cut in eighths

1 yellow squash, cut in ½“ rounds

1 bell pepper, cut in strips

1 small onion, quartered and separated

1 teaspoon olive oil

Preheat oven to 375 degrees. Cover a baking pan with foil.

Combine ground lamb with egg, onion, panko, and 1 tablespoon Greek seasoning. Mix thoroughly. Put in oven to bake for 20 minutes.

After cutting vegetables, massage with olive oil and sprinkle on remaining Greek seasoning. Add to pan and bake for 30 minutes alongside meatballs.

Serve immediately.

DH’s Rating: 3 ½  Tongues Up

“I’m just not a lamb fan. I mean, this is tasty, but I don’t like the flavor of lamb. Could you make this with hamburger, ground chicken, or ground pork?” Can do!