Recipe · Crispinator®
Lamb meatballs with Mediterranean salad
Swapping lamb for the usual beef or meatloaf mix gives meatballs a touch of Greek flavor. They’re paired with a fresh salad of summery vegetables and beans.
Ingredients
Salad
- 1 Tbsp fresh lemon juice
- 1 Tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 15.5-oz can cannellini beans, drained
- 1 cup cherry tomatoes, quartered
- ½ cup diced cucumber
- 6 large basil leaves, torn into pieces
- ¼ cup pine nuts
Meatballs
- 1 lb ground lamb
- 1 large egg
- ¼ cup seasoned breadcrumbs
- 1 tsp kosher salt
- 1 tsp Italian seasoning
- ½ tsp onion powder
- ½ tsp garlic powder
Method
- In a large bowl, whisk lemon juice, olive oil, ½ tsp salt, and pepper.
- Add the beans, tomatoes, and cucumber to the bowl. Save the basil and nuts for later.
- Toss the salad, cover, and set aside.
- For the meatballs: in a large bowl, combine the lamb, egg, breadcrumbs, 1 tsp salt, Italian seasoning, onion powder and garlic powder.
- Roll the lamb mixture into 8 meatballs, each about 2 oz.
- Transfer the meatballs to the air fryer basket and slide the basket into the air fryer.
- Set the unit to Air Fry at 350°F for 11 minutes and press Start | Stop.
- Halfway through cooking, the Shake notification will come on. Shake the basket, slide it back into the air fryer, and cook for the remaining time.
- When time is up, open the air fryer basket and let the meatballs rest for about 5 minutes.
- Meanwhile, add the basil and pine nuts to the salad and toss.
- Serve meatballs warm with the salad.
Made with
Crispinator® 8 Qt. Air Fryer
$149.99
