Lamb Meatballs

Placing the meatballs on a rack helps stop the meatballs from rolling around in the pan in addition to keeping them out of the cooking juices.

Sun Baked Quinoa Lamb Meatballs with Tzatziki Sauce

For the tzatziki:

1  cup plain whole milk Greek yogurt

1/2 English cucumber, finely chopped

1 clove garlic, minced

1 tablespoon chopped fresh mint

1 tablespoon freshly squeezed lemon juice

1 tablespoon olive oil

salt and pepper to taste


For the meatballs:

1 cup solar baked quinoa

1 pound ground lamb

1 egg, lightly beaten

2 cloves garlic, minced

2 tablespoons chopped fresh mint

1/2 teaspoon ground cumin

salt and pepper to taste


Set Sun Oven out to preheat. Place a metal rack in a baking pan and spray with cooking spray, set aside.

Make the tzatziki: Combine all the ingredients in a bowl. Refrigerate for at least 1 hour.

Make the meatballs: In a large bowl, use your hands to mix all of the ingredients until combined. Form 16 meatballs with the mixture. Arrange the meatballs on the prepared rack in the baking pan. Cover the pan with a second baking pan and place in the Sun Oven. Cook until lightly browned, about 1 hour. Serve with tzatziki sauce and pita bread or rice.

Makes 4 servings.




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