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Grilled Lamb Meatballs with Za'atar
and grilled vegetable salad

Active: 45 min Total: 45 min

These Turkish-style meatballs on skewers are inspired by a recipe from our early archives but include a new mix of spices and a colorful salad on the side.
Smarts: Be sure to check out the video linked in the recipe for tips on assembling these unique skewers.

Tags

Ingredients

Servings:
4
Metric
Grilled Lamb Meatballs with Za'atar:
  • Skewers, wooden or metal - 12
  • Garlic - 2 cloves, chopped
  • Mint - 1 Tbsp, chopped
  • Cumin - 1 tsp
  • Za'atar - 1 tsp
  • Chili powder - 1/2 tsp
  • Salt - 1/2 tsp
  • Ground lamb - 1 lb (sub any ground meat)
Grilled Vegetable Salad:
  • Mustard, Dijon - 2 tsp
  • Vinegar, balsamic - 1 Tbsp
  • Oil, olive - 3 Tbsp
  • Zucchini - 12 oz
  • Bell peppers, red - 1, quartered
  • Mixed greens - 6 oz
  • Walnuts, halves or pieces - 2 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Skewers - If using wooden skewers, soak in water for 15 minutes to prevent burning.
  2. Make vinaigrette - Whisk together mustard and vinegar. Add olive oil while whisking. (Can be done up to 5 days ahead)
  3. Zucchini / Bell peppers / Garlic - Slice zucchini into spears. Quarter bell peppers. Chop garlic. Store zucchini and bell peppers together. Store garlic separately. (Can be done up to 5 days ahead)
  4. Meatballs - Chop mint. Mix together mint, garlic, cumin, za’atar, chili powder, salt, and lamb. Roll into long meatballs. Skewer if desired. (Can be done 1 day ahead)

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Make

  1. If cooking on a grill: Heat grill to 400F / 204C degrees.
  2. If cooking in the oven: Heat oven to 425F / 232C degrees. Line a sheet pan with foil. Brush with some oil or spray with nonstick cooking spray. Place meatballs and vegetables on sheet pan.
  3. {grill}: When grill is hot, brush grates with some oil. Grill meatballs and vegetables on all sides over direct heat until meatballs are cooked through and vegetables are tender. This should take 6 to 8 minutes for meatballs and 4 to 6 minutes for vegetables (move vegetables to the sides of the grill if they start to blacken).
  4. {oven}: Bake meatballs and vegetables, turning halfway through cooking, until meatballs are cooked through and vegetables are tender, 12 to 16 minutes.
  5. Transfer zucchini and bell peppers to a cutting board. Let cool for a few minutes before chopping into bite-sized pieces.
  6. Toss chopped vegetables with mixed greens and walnuts. Add vinaigrette until salad is dressed to your liking.
  7. Serve meatballs with salad on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (42)
Gluten-free (3)
Paleo (12)
Vegetarian (2)

31 reviews

4/4 gave this a thumbs up đź‘ŤMeatballs were super easy to put together & cooked quickly under the broiler. We used the leftovers the next night as wraps with meatballs + feta, cucumber & tomato. I made a quick raita from Greek yogurt to go with it. Tasty!

By: Nicole
Posted: Jan 23, 2019
Diet: Gluten-free
0 Helpful

made this with israeli couscous which was fun. loved everything.

By: Whitney
Posted: Sep 10, 2018
Diet: Original
0 Helpful

This was ok, but it had an aftertaste that wasn’t for me. I don’t think I would make it again.

By: Andrea
Posted: Sep 01, 2018
Diet: Original
0 Helpful

Always love these flavors. Did orzo too instead of couscous since we had some. Just sautéed the Zuchinni and made up a sort of sub for the zatar.

By: Lindsey
Posted: Aug 24, 2018
Diet: Original
0 Helpful

These were great! Subbed ground beef because the store I shopped at didn’t carry lamb. Skipped the zucchini noodles and subbed a green salad. Also, used wooden skewers (my metal skewers are circular) and 15min soak was NOT enough and they burned right up! The couscous was a yummy combo.

By: Molly
Posted: Aug 22, 2018
Diet: Original
0 Helpful

Made with a side green salad instead of zucchini. Easy and yummy.

By: Susan
Posted: Aug 17, 2018
Diet: Original
0 Helpful