Sheet Pan Lamb Meatballs with Veggies

Lamb Meatballs:

1 pound ground lamb

1/2 cup panko breadcrumbs

1/2 cup grated Pecorino-Romano

3 tablespoons grated yellow onion

1 tablespoon chopped fresh mint

1 teaspoon dried oregano

1 teaspoon kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon freshly ground black pepper

1 large egg, beaten

 

Sheet Pan:

1 cup grape tomatoes

1/2 cup pitted Kalamata olives

1 teaspoon dried oregano

8 cloves garlic

3 small Yukon gold potatoes, sliced into 1/2-inch pieces

2 small zucchini, cut into 1/2-inch half-moons

1 lemon, halved

1 small red onion, cut into 1/2-inch pieces

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

 

Yogurt Sauce:

1/4 cup crumbled feta

1 cup plain reduced-fat Greek yogurt

1 to 2 tablespoons lemon juice

1 tablespoon chopped fresh mint

Freshly ground black pepper

 

 

Directions:

1.     Make the lamb meatballs.  In a large bowl, combine lamb, panko, cheese, onion, mint, oregano, salt garlic powder, pepper, and egg.  Stir to combine and set aside.

2.     For the sheet pan: Preheat the oven to 425 degrees F.

3.     To a rimmed baking sheet, add the tomatoes, olives, oregano, garlic cloves, potatoes, zucchini, lemon halves and onion. Drizzle over the olive oil and sprinkle with salt and pepper. Toss to evenly coat everything.

4.     Roll the meat mixture into nine 1 1/2-inch meatballs and place on the baking sheet. Roast until the vegetables are golden brown and the meatballs are cooked through, 40 to 45 minutes.

5.     For the yogurt sauce: In a small bowl, mash the feta with a fork, then stir in the yogurt, lemon juice and mint. Season with pepper.

6.     Remove the baking sheet from the oven and stir everything to combine and coat in the olive oil. Squeeze over the juice from the lemon halves.

7.     Serve meatballs and veggies with the yogurt sauce.