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Herbed Zucchini Lamb & Sirloin Meatballs

When I make meatballs I try to pack as many green things in as possible. This is a fabulous “green” meatball that's been a huge hit with the kids and adults. They are baked too! Easy on the grease and less mess. Pair it with some greek yogurt, fresh sliced radishes for a kick, some pickled red chilies (see Walnut Mushroom Stuffed Cabbage Rolls for pickled red chili recipe), a little lemon, some fresh herbs and you have a sumptuous meal.


  • Organic safflower or canola oil spray

  • .75 lb of ground lamb

  • .75 lb of ground sirloin

  • ½ tsp apple cider vinegar

  • 1 ½ tsp light agave

  • 1 tbl garlic powder

  • 1 cup of finely shredded green zucchini

  • ⅛ cup of good olive oil

  • ¼ cup of finely chopped mint

  • 1 ½ tsp ground cumin

  • 1 cup finely chopped cilantro

  • 1 cup of chopped scallions

  • 1 dup of dill

  • dill for garnish

  • ½ tsp + ¼ tsp of ground black pepper

  • 2 -2 ½ tsp pink Himalayan sea salt (or sea salt is fine)

  • ½ cup of gluten free or regular breadcrumbs

  • ½ cup water

Kitchen Equipment

  • large bowl

  • mixing spoon

  • measuring cups

  • measuring spoons

  • baking sheet trays X2

  • parchment paper

  • oven

  • small 1 cup bowl

  • 1 small pan

  • oven mitts

  • food processor

  • good knife

How To Make It

  1. Turn oven on to preheat at 350 F. Pour ½ cup water into small bowl and set on the side by the baking sheet trays lined with parchment paper. Spray oil evenly onto parchment of baking sheet trays.

  2. Place zucchini into food processor, and pulse till finely chopped. Chop up scallions, cilantro, and mint finely.

  3. Mix all the ingredients together (minus the 1/2 cup water from step 1) into a large bowl. Make sure the meat, zucchini, herbs, spices, sweetener, vinegar are all distributed evenly.

  4. Heat up pan, use some extra olive to coat bottom of pan and take a teaspoon of the meat mixture to cook on the pan. This is your “test” mixture to see if the seasonings are where you would like it to be. After you taste test the cooked and browned meat from the pan, add more salt, garlic powder, vinegar if needed for your palate.

  5. Move your bowl of ground mixed herbed meat next to your small bowl of water and baking sheet trays.

  6. Wet your hands with water from small bowl and start rolling meatballs to the size you see best fit for your family. Larger meatballs will fit 1 tray, smaller meatballs will fit 2 trays.

  7. Once all meatballs are rolled out, wash hands and place the trays into the oven

  8. Take out of oven when meatball reaches a reddish brown color about 20-25 min. Taste test and see if it is cooked to your tastebuds. I prefer them juicy and less dried out. If you like well done meatballs place back in oven for a few more minutes and cook to your preference.

  9. Take out and let it cool.  Plate with greek yogurt, lemon, dill, pickled red chilies, and radishes.

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