Lamb & Rosemary Meatballs


  • 1kg lamb mince
  • 3 sprigs fresh rosemary, leaves only
  • 1 onion, diced finely
  • 3 cloves garlic, crushed
  • 4 tbs tomato paste
  • salt & pepper, to taste


Preheat oven to 180 degrees and line baking tray with baking paper.

In a large bowl, mix all the ingredients until combined.

Roll into small round balls and place evenly on tray.

Bake in oven for 20 – 25 minutes or until cooked through.

Serve with a salad, or enjoy 2-3 meatballs as a high protein snack.

Store leftovers in the fridge for 2-3 days or the freezer for 2-3 weeks.

^^Recipe can be also be halved

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