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These yummy meatballs are gluten-free, egg-free and ready in less than an hour. You can double the recipe if you want leftovers.

Let's Get Started!

Ingredients To Gather:

• ¼ yellow onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 tablespoons walnuts
• 1 pound ground lamb
• ¼ cup potato starch
• 1 tablespoon cumin
• 1 ½ teaspoons kosher salt
• ½ teaspoon red pepper flakes
• ¼ cup fresh flatleaf parsley, minced
• ¼ cup fresh mint, minced
• Roasted Tomato Vinaigrette:
• ⅔ cup halved tomatoes
• 3 cloves garlic, peeled
• 3 tablespoon olive oil
• 2 tablespoons red wine vinegar
• kosher salt

Step By Step Directions To Follow:

1. Preheat oven to 375 degrees.
2. In a food processor combine onion, garlic, oil and walnuts. Pulse until turn to a pulp. Transfer mixture to a medium sized mixing bowl.
3. Add raw ground lamb to the mixture. Add potato starch, cumin, salt, red pepper flakes, parsley and mint. With clean hands mix everything together really well until it's even.
4. Shape the mixture into 12 meatballs. Place them on a baking sheet. Bake them at 375 degrees for 15 minutes or until cooked through.
5. Make the vinaigrette:
6. Preheat the oven to 375 degrees. Lay a piece of foil on a sheet pan.
7. Add the halved tomatoes, garlic and 1 tablespoons of olive oil.
8. Sprinkle with a little kosher salt. Roast at 375 for 20 minutes. Remove the pan from the oven. Empty contents of the foil into the jar of a blender, including the oil and juices from the tomatoes.
9. Add the remaining 2 tablespoons of oil and the red wine vinegar. Puree until smooth. Season to taste with kosher salt. Set aside.
10. Pour Roasted Tomato Vinaigrette over the meatballs. Serve hot or warm.

Finished!

These meatballs pair well with rice, pasta, a green salad, or a quinoa salad. Have you tried this recipe yet?

Let Us Know How It Turned Out For You!

Article Source: Heather Christo