This baked lamb meatballs recipe with sauteed bok choy is made with lemon zest, minced garlic, dried thyme and oregano and can be served for a quick, filling, and delicious dinner with rice.
Line a cookie sheet with aluminum foil, then set it aside.
Rinse and chop your bok choy, then set aside.
In a large mixing bowl add the ground lamb, bread crumbs, salt, lemon zest, minced garlic, dried oregano, dried thyme, all-purpose seasoning, and egg. Mix everything together very well, with your hands or a spoon.
Shape into one tablespoon-sized meatballs then place them on the cookie sheet, with about 1 - 2 inches of space. You should have about 20 meatballs total.
Turn on the broiler.
Place the cookie sheet on the top rack in your oven. Cook the meatballs for 5 minutes under the broiler, then turn off the broiler and turn the heat to 400 F.
While the meatballs are broiling, sautee your bok choy in a skillet on medium heat, just until the bok choy has released some of its water and is just starting to soften about 5 minutes.
Add the sauteed bok choy to your meatballs, and continue cooking the meatballs and bok choy in the oven at 400F for another 5 - 7 minutes, until the meatballs are very brown.
Serve the lamb meatballs and bok choy with brown rice. Enjoy!
Notes
These meatballs can be meal prepped in advance and reheated later for lunch or dinner.