This mediterranean bowl is elevated comfort food that you'll won't want to share! Lamb fennel meatballs and roasted parsnip fries and veggies are perfectly complimented with a delicious vinaigrette using our Smeralda Green Apple White Balsamic. Buon appetito!

Lamb with Fennel Meatballs

Ingredients (makes 12 meatballs): Ingredients:

In a medium pan on medium heat 1/2 tbsp of EVOO and add the diced onion, fennel, and a pinch of salt. Sauté for 2-3 minutes.

  1. Add 1 tbsp of Smeralda Green Apple Balsamic to the pan and cook down for another 2-3 minutes until the onions are translucent.
  2. Remove from heat and allow to cool.
  3. In a medium mixing bowl add; Ground Lamb, Garlic Powder, Thyme, Salt, black pepper, panko bread crumbs and the cooked onions and fennel. Mix all ingredients until combined.
  4. Roll meatballs, about 2 tbsp per meatball. Place on a parchment-lined sheet.
  5. On medium heat, heat a medium pan with enough olive oil to cover the bottom of the pan.
  6. Add the meatballs to the pan and allow to brown for 2 minutes then flip. Lower the heat to medium-low and cover for 5-10 minutes or until the internal meatball temperature reaches 160F.

Parsnips Fries



  1. Preheat Oven to 425F and prepare a baking sheet with parchment paper.
  2. Combine the parsnips with all the spices and olive oil and arrange them on the parchment paper, making sure they are not touching.
  3. Bake for 20-25 minutes.

    Smeralda Green Apple White Balsamic Vinaigrette


    Combine in a small jar and shake to mix.

    Bowl Assembly

    • Tzatziki or spring greens

    • Parsnip Fries
    • Lamb Meatballs
    • Sliced Mini Cucumbers 
    • Halved Cherry Tomatoes
    • Sliced Green Olives
    • Peperoncini Peppers
    • Feta
    • Fresh Mint
    • Smeralda Green Apple White Balsamic

    In a bowl or plate, spread 1/2 cup of Tzatziki or greens. Top with parsnip fries, lamb meatballs, cucumbers, tomatoes, feta, olives, peperoncini, and fresh mint. Drizzle bowl with Smeralda Green Apple White Balsamic Vinaigrette and serve with warmed Greek pita. Enjoy!

    Recipe collaboration with The Slotted Spoons