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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine lamb, Greek Seasoning, and dill. | 2. Roll meat mixture into 20 meatballs. | 3. Sprinkle balls with salt and pepper to taste. | 4. Preheat oven to 350°F. | 5. Heat a non-stick skillet over medium heat. | 6. Add half of the meatballs, and cook, turning the balls to brown on all sides. | 7. When meatballs are brown, transfer to a baking sheet coated with cooking spray. | 8. When all meatballs are browned, place the sheet in the oven and cook for 10- 12 minutes, or until the balls are cooked through. | 9. Place balls on a cooling rack covered with paper towels to drain excess grease. | 10. At this point, I cool, freeze, and reheat later. I like to serve with tzatziki sauce and Greek salad, or use as a lunchbox filler. Feel free to sauce however you wish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	1	lb	ground	1211.112	0.0	76.5677	97.9322
cavenders	1	tablespoon		-	-	-	-
dill weed	1	tablespoon	dried	0.2392	0.039	0.0192	0.0062
kosher salt				-	-	-	-
pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.