Easy Lamb Meatballs & Caesar Salad Recipe
Moist and flavorful lamb meatballs pump up the volume on traditional Caesar salad for an easy weeknight dinner!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
For the Lamb Meatballs
- 1 pound ground lamb
- 1 clove garlic, plus more below in the dressing chopped
- squeeze of lemon
- 1 tsp dried oregano
- 1/2 tsp salt
- black pepper
- 1 Tbsp olive oil
For the Caesar Salad
- 2 heads romaine lettuce
- 1/2 cup cherry tomatoes sliced in half
For the Caesar Salad Dressing
- 3 Tbsp olive oil
- 2 cloves garlic finely chopped into a paste
- 1 tsp anchovy paste or 4 anchovies
- 1 1/2 Tbsp mayo
- 1/2 lemon juiced
- 1/2 tsp mustard
- dash of worcestershire sauce
- 2 Tbsp shredded parmesan plus more for topping on the salad
Preheat a large skillet to medium heat for a few minutes. Cooking the meatballs over moderate heat will allow them to cook more slowly without burning the outside and will keep the inside tender. Drizzle some olive oil into the pan.
Mix all the ingredients for with the ground lamb together in a bowl (1 clove garlic, 1 tsp dried oregano, squeeze of lemon, 1 TBSP olive oil, 1/2 tsp salt, black pepper) until incorporated well.
Place the in the skillets to cook 5-6 minutes on each side, flipping them when each section is caramelized. This process should take around 15 minutes or so, depending on the size of your meatballs.
While the meatballs are cooking prepare the dressing in a large bowl.
Chop the garlic really finely, or use a garlic press.
Whisk all the ingredients for the dressing, except for the olive oi,l together. When the ingredients are combined, slowly drizzle in the olive oil, whisking the entire time until the dressing is emulsified (fully combined).
Season with lots of cracked pepper and a touch of salt.
Chop two heads of romaine lettuce in half on a diagonal, or into smaller pieces if you prefer.
Toss the romaine with the dressing, top with the meatballs, cherry tomatoes, more shredded parmesan, and cracked pepper.