Finding a satisfying dinner that’s both nutritious and easy to make can feel like a puzzle sometimes. Between juggling work, family commitments, and everything else life throws our way, we often fall back on the same old recipes or resort to takeout. That’s why I’m excited to share this ground lamb and quinoa recipe with you – it’s a simple combination that comes together quickly, provides plenty of protein, and offers a nice change from the usual chicken or beef dinners. Plus, it’s the kind of meal that makes great leftovers for lunch the next day.
Ingredient Substitutions
Ground lamb can be replaced with ground turkey or chicken for a leaner option, or plant-based ground meat alternatives for vegetarians. Adjust cooking time as needed, as poultry may cook faster than lamb. Quinoa can be substituted with bulgur wheat or couscous for a similar texture and nutritional profile. Cook according to package instructions, maintaining the same volume as the original recipe. Feta cheese can be swapped with goat cheese for a milder flavor, or nutritional yeast for a vegan alternative. Use about 3/4 cup of nutritional yeast to replace 1 cup of feta, adjusting to taste. These substitutions maintain the Mediterranean flavor profile while accommodating various dietary preferences and restrictions.
| Preparation Time | 15-20 minutes |
| Cooking Time | 25-35 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2400-2600
- Protein: 120-140 g
- Fat: 120-140 g
- Carbohydrates: 200-220 g
Ingredients
- 2 cups mixed greens or baby spinach
- Lamb meatballs (around 4 per serving)
- 2 cups cooked quinoa
- 1 cup crumbled feta cheese
- 1/2 european cucumber (diced)
- 1 cup halved cherry tomatoes
- 1 1/3 cups tzatziki sauce
- 2 tablespoons sesame paste (tahini)
- 1/2 cup greek-style dressing (approx. 2 tablespoons per serving)
- 8 pieces pita chips
- 1 pound ground lamb
- 1 clove garlic (finely minced)
- 1/2 cup plain breadcrumbs
- 1/2 cup milk
- 1/4 cup dried onion flakes
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 whole wheat pitas
- 1 tablespoon za’atar seasoning from trader joe’s
- A pinch of salt
Step 1: Prepare Ingredients and Oven
Preheat your oven to 350°F (175°C).
Line a sheet pan with parchment paper to prevent sticking.
In a medium bowl, combine breadcrumbs with milk and set aside to allow the crumbs to soak up the liquid and soften.
Step 2: Mix the Meatball Ingredients
In a large bowl, add ground lamb, garlic, onion flakes, oregano, coriander, thyme, salt, pepper, and the soaked breadcrumb mixture.
Mix by hand until everything is evenly distributed.
Alternatively, you can use a standing mixer with the paddle attachment on the lowest speed for about 45 to 60 seconds.
Step 3: Form and Bake the Meatballs
To ensure tenderness, handle the meat as little as possible.
Scoop approximately 2 tablespoons of the meatball mixture using your hands, a tablespoon, or a medium cookie scoop.
Gently shape into rough balls and place them on the prepared sheet pan.
Bake in the oven for 25 minutes or until cooked through.
Step 4: Assemble the Quinoa Bowls
While the meatballs are baking, prepare the quinoa bowls.
In four separate bowls, layer greens, cooked quinoa, cucumbers, tomatoes, and feta cheese.
Drizzle with your choice of dressing.
Once the meatballs are done, place them atop the bowls and add a generous spoonful of tzatziki.
Finish with a light drizzle of tahini.
Optionally, sprinkle with freshly chopped mint for added flavor.
Step 5: Make the Pita Chips
Heat a cast-iron pan over medium to medium-high heat.
Generously drizzle pitas with olive oil and toast them in the pan until each side is golden brown.
Sprinkle with your preferred spices and flaked sea salt.
Slice into quarters and serve alongside your Mediterranean quinoa bowls to add crunch and flavor.
