Mini Lamb Meatballs with Quinoa & Roasted Veggies | Weeknight Recipes

Lamb a treat in my family. There are few of us who really enjoy it and it's not easily available so buying it is an occasional thing. I was craving a lamb dinner one week but not a heavy one and it inspired this recipe idea. Quinoa is such a versatile grain and works with almost anything. The tricky party was finding a combination of veggies that would compliment the meat well without taking over the dish.

Weeknight Recipe - Mini Lamb Meatballs.png

Lamb is similar to beef in texture, color and cooking method but the flavor is a bit more gamey. It's really delicious and almost lighter in a way because lamb pairs beautifully with lemon and rosemary, both ingredients that I took advantage bit in a subtle way. The quinoa can be mixed with any veggies you have on hand but being a fan of seasonal ingredients, the pepper, asparagus and radishes felt right in the moment. You could also try mushrooms, tomatoes, different squash and other veggies as well. The trick is roasting them to bring out all of their natural flavor. Be careful you don't let the vegetables outshine the meatballs though. They should be the star of this dish.


As excited as I am for fall and all the amazing produce that comes with it, spring and summer veggies are something I look forward to every year. The vibrant colors and bold flavors are an easy way to brighten a day and bring a little happiness to the dinner table. You don’t need much to create a great meal full of flavor. All it takes is seasonal produce, herbs and the right combinations.


Mini Lamb Meatballs with Quinoa & Roasted Veggies
Ingredients for the Meatballs:
1 tsp. Fresh Oregano, chopped
1 tsp. Fresh Thyme, chopped
2 Garlic Cloves, minced
½ tsp. Grated Lemon Zest
¼ cup Breadcrumbs
1lb. Ground Lamb

For the Quinoa:
1 Red Bell Pepper, diced
½ lb. Radishes, quartered
1 bunch Asparagus, trimmed
2 tbsp. Olive Oil
3 sprigs Rosemary
2 cups Chicken Stock
1 cup Quinoa
Salt & Pepper

1 - Preheat the oven to 375 degrees. Prepare two baking sheets with tin foil. Mix the meatballs. Gently acclimate the oregano, thyme, garlic, lemon zest and breadcrumbs into the ground lamb. Roll into 1-inch balls, about the size of a jumbo gumball. Place on one of the baking sheets and bake 15-20 minutes.

2 - Prepare the veggies. Toss the pepper, radishes and asparagus with olive oil, salt and pepper. Spread onto the second baking sheet and top with rosemary sprigs. Roast 8-10 minutes until the veggies have softened but still have a bite to them.

3 - Bring two cups of chicken stock to a boil. Add in the quinoa, stir and cover to cook about 15 minutes until all of the liquid has absorbed. Toss with the veggies and top with meatballs. Serve.