1. Preheat oven to 350oF
2. Combine all of the ingredients together except for the oil and mix until the lamb is well seasoned.
3. Shape the meatballs and place on an oiled baking tray. Gently shake the tray until the oil covers all the meatballs.
4. Put in the fridge for 20 minutes to help them set a little. Or if you’re like me, you can’t wait you can move to the next step.
5. Bake for 18 – 20 minutes, or until well browned. Remove from oven and serve.
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This week, I’m participating in the McCormick #OnlineCookOff challenge, and I decided to adapt a lamb meatball dish that I regularly make and add some McCormick’s Adobo seasoning. The results were simply deelish-ous.
My love affair with lamb is only a couple of year’s young, and I've been tying to make different dishes that make it into rotation at my house. A couple of months ago, a good friend gave me her recipe for baked lamb meatballs, which are a great alternative to beef meatballs. These are easy to make, and the infusion of the lamb with the McCormick Adobo Puti Seasoning, gave the lamb a very nice Zing!
Last weekend we were invited to a potluck, and I got 40 appetizer-sized meatballs from this recipe and came home with none. What a great success! I’m looking forward to the next potluck, because I’ve got a lot more McCormick seasonings to try.
Disclosure: I received the McCormick seasoning used in this recipe from the manufacturer, and was asked to submit a recipe using it as one of the ingredients. I was not paid to create this recipe. The opinions/review of the product and all photographs used within are entirely my own (Rhonda of Olive & Ruby).