Baked Lamb Meatballs with Tomatoes and Zucchini

Ingredients

• 3 Garlic cloves
• 20 g Parsley (1 bunch)
• 600 g ground lamb
• 1 small organic lemon (zest)
• 2 Eggs
• 100 g whole grain breadcrumbs
• Salt
• Pepper
• 1 onion
• 3 zucchinis
• 250 g Cherry Tomatoes
• 1 tbsp Olive Oil
• 125 ml meat broth
• 400 g diced tomatoes (canned)
• nutmeg

Instructions

1. 1.

   For the meatballs, peel and finely chop 1 garlic clove. Wash, dry, and chop parsley. Mix ground lamb with garlic, 2 tbsp parsley, lemon zest, eggs, breadcrumbs, salt, and pepper. Let the mixture rest for 1–2 minutes, then knead in an additional 1–2 tbsp breadcrumbs if needed. Shape small balls from the wet dough with damp hands.

2. 2.

   Peel and finely chop the remaining onion and garlic. Wash, trim, and cut zucchinis lengthwise into quarters, then slice into rounds. Wash cherry tomatoes and halve them.

3. 3.

   Heat oil in a large pan over low heat. Sauté onion and garlic until translucent. Add zucchini slices and cook 1–2 minutes before adding broth. Stir in diced tomatoes and bring to a boil. Reduce heat and simmer for 1–2 minutes. Remove from heat and season sauce with salt, pepper, and freshly grated nutmeg.

4. 4.

   Place meatballs in a baking dish, pour sauce over them, and scatter cherry tomatoes on top. Bake in a preheated oven at 200 °C (180 °C fan) for about 30 minutes. Sprinkle remaining parsley before serving.