dinner recipe · #02916
Italian Seasoning Red Bell Pepper Ground Lamb Meatballs
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 40 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 8
Prep20 min
Cook20 min
Inactive0 min
Total40 min
Ingredients
- 1½ lbGround Lamb
- 1 cupBreadcrumbs
- 2 eggsChicken Egg
- ½ cupWhole Milk
- 6 ozRed Bell Pepper
- 1 tspItalian Seasoning
- 1 tbspOlive Oil
- 1 tspTable Salt
Instructions
- Heat the oven to 400°F (204°C). Keep the Chicken Egg refrigerated until ready to cook. Wash the Red Bell Pepper under running water, keep leafy greens separate from raw meat and poultry, and chop it finely.
- Combine the Ground Lamb, Breadcrumbs, Chicken Egg, Whole Milk, Red Bell Pepper, Italian Seasoning, and Table Salt without overmixing.
- Keep the raw Ground Lamb and raw juices away from ready-to-eat foods, utensils, and surfaces. Shape the mixture into meatballs and coat them with the Olive Oil on a baking sheet.
- Bake until the centers of the Ground Lamb meatballs and Chicken Egg mixture reach at least 160°F (71.1°C).
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 28.5 g
- Carbohydrates
- 16.1 g
- Fat
- 19.6 g
- Fiber
- 1.2 g
- Sodium
- 616.5 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk, Egg, Wheat
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.