These Greek-style lamb meatballs are flavored with oregano, lemon, and fresh parsley. They are super juicy and moist in the middle and baked in just 14 minutes.
In a bowl mix together meat, onion, garlic, breadcrumbs, spices, and egg. Use your hands to combine well. Leave the mixture for 5 minutes aside.
Divide the mixture into 20 small balls and place them on a baking tray lined with baking paper.
Turn the broiler in the oven and place the baking tray on the highest position. Bake for 7 minutes, then flip the balls on the other side and bake for another 7 minutes until browned and cooked through
Notes
TO STORE: Store leftovers in an airtight container in the fridge. They will be good for 3 to 4 days.TO FREEZE: Meatballs can also be frozen for up to 2 months. You can freeze them both cooked and uncooked.TO REHEAT: Microwave the meatballs for 30-40 seconds until warm or reheat in a non-stick pan or skillet until hot.