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Nutrition Facts
Serving Size 70 g
(Approx. 16 Servings)
Amount Per Serving
Calories 200 Calories From Fat 110
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 250 mg 10%
Total Carbohydrate 6 g 2%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 14 g
Vitamin A 2% Iron 6%
Vitamin C 2% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Lamb and Pretzel Meatballs

Prep Time
25 minutes
Cook Time
30 minutes
Total Time
55 minutes
16  People


Recipe makes 16 Servings

2 Lb H-E-B Natural Ground Lamb
6 garlic cloves, minced
3 Tbsp fresh basil, chopped
2 Tbsp fresh mint, chopped
2 Tbsp fresh rosemary, chopped
2 large eggs
1 lemon, zested
1/2 cup(s) water
1 1/2 cup(s) H-E-B Pretzel Crackers- Tuscan Herb, crushed into breadcrumbs
1 Tsp kosher salt
1 Tsp black pepper
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Preheat oven to 400ºF. Line a sheet pan with parchment paper and set aside.
Combine all ingredients in a large bowl and mix thoroughly by hand to completely blend. Rest 10 minutes to allow flavors to meld.
Roll lamb mixture into golf ball sized meatballs and place on prepared pan.
Bake 20-25 minutes or until just browned and internal temperature reads 160ºF. *To really get a nice crust, fry meatballs in a large pan using about 1/2 cup olive oil then finish cooking in the oven.
Serve with a salad or on a pita with yogurt.


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