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–+ servings
5 from 1 vote

Roasted Lamb Meatballs with Lemon Orzo and Mediterranean Vegetables

40 minutes
Serves 5 people
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serve these sheet pan meatballs with orzo and roasted veggies for a complete dinner

Ingredients 

For the Lamb Meatballs

  • 2 lb ground lamb
  • 2 tsp kosher salt
  • ½ tsp black pepper
  • 1½ tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • ¼ cup chopped fresh parsley
  • ⅓ cup panko breadcrumbs

For the Roasted Vegetables

  • 1 large eggplant cut into 1-inch cubes
  • 2 medium zucchini cut into thick half moons
  • 3 tbsp avocado oil
  • 1 tsp kosher salt
  • ½ tsp black pepper

For the Lemon Orzo

  • 12 –16 oz orzo any package within that range
  • 3 tbsp olive oil
  • Zest of 1 lemon
  • Juice of 1–2 lemons to taste
  • ¾ tsp kosher salt plus more to taste
  • 2-3 tbsp chopped parsley

For Serving

  • ½–¾ cup crumbled feta
  • Extra chopped parsley
  • Olive oil for drizzling
  • Optional balsamic glaze or a light drizzle of balsamic vinegar

Directions 

  • Preheat oven to 425°F.
  • In a large bowl, combine the ground lamb, salt, pepper, oregano, cumin, garlic powder, parsley, and panko. Mix gently until just combined. Form into golf-ball-sized meatballs.
  • On one sheet pan, toss the eggplant with half the avocado oil, salt, and pepper. On another sheet pan, toss the zucchini with the remaining avocado oil, salt, and pepper.
  • Roast the vegetables for about 10 minutes first so they begin to soften and shrink slightly.
  • Remove the pans from the oven and nestle the lamb meatballs among the vegetables (or keep them on their own sheet pan if you have space).
  • Return everything to the oven and roast another 15–20 minutes, until the lamb is cooked through and the vegetables are tender with caramelized edges. Broil for 2–3 minutes at the end if you want more browning.
  • Meanwhile, bring a large pot of salted water to a boil and cook the orzo until al dente, about 9–11 minutes. Drain well.
  • While still hot, toss the orzo with olive oil, lemon zest, lemon juice, salt, and parsley.
  • Spread the lemon orzo onto a large platter or bowl. Top with the roasted vegetables and lamb meatballs. Finish with crumbled feta, extra parsley, a drizzle of olive oil, and optionally a light drizzle of balsamic for contrast.
For an easy shortcut, you can replace the oregano, garlic powder, salt, and pepper with 1–1½ tablespoons Greek seasoning blend and still include 1 teaspoon cumin for warmth.