Greek Lamb Meatballs

If you haven't cooked with lamb before, give this recipe a try and I bet you'll be hooked. I heard about it on NPR and have loved the recipe all spring.  It's great on a salad, on pasta or over rice. Give it a try with pita and sides like hummus, baba ganoush, tahini sauce or tzatziki.  

Easy and great for meal prep. You can make extra to freeze in a tightly sealed container for up to 3 months. Just remember to date and label well. You can also store them in a bit of red sauce if you prefer. 

Always look for humanely and sustainably raised meats. If we eat less meat, but higher quality meats we can have healthier people and a healthier planet. 

 Greek meatballs with lamb and feta cheese

Greek meatballs with lamb and feta cheese

Greek Meatballs

*Recipe from Kathy Gunst on WBUR’s Here and Now*

Yields: 12-15 meatballs

Serves: 4

Ingredients:

  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried and crumbled
  • 1 egg
  • ¼ cup breadcrumbs or panko
  • 3 tablespoons fresh mint
  • ¼ to ½ cup feta or goat cheese cheese, finely crumbled, or cut into small cubes
  • Salt and freshly ground black pepper
  • 1 pound ground lamb (sustainably sourced and humanely raised)
  • 1 tablespoon grapeseed oil (or olive)

Optional for Serving

Directions:

Mince the garlic. In a medium skillet heat 1 tablespoon of the oil over low heat. Add the garlic and cook about 2 to 3 minutes, or until softened and golden brown. Be careful not to burn. Add the thyme and remove from the heat. Let cool.

Beat the egg and rough chop the mint. In a large bowl thoroughly mix the oil and cooked garlic and thyme with the egg, breadcrumbs, mint, cheese, salt, pepper and ground lamb.

Divide the mixture into 12-15 meatballs. The mixture can be covered and refrigerated for up to 12 hours ahead of cooking.

Heat a large skillet heat over medium or medium high heat. Once heated, add the remaining tablespoon of olive oil and the canola oil.

Working in batches, cook the meatballs about 3 to 5 minutes per side, until brown and cooked through (there should be no sign of pink). Drain on paper towels if desired or pour drippings into pitas.

To serve, spread the tzatziki onto a serving platter and top with the warm meatballs. Scatter with toasted walnuts, if using.

Goes well with pita, hummus, some rough chopped parsley and/or tahini sauce.

**Recipe from Kathy Gunst on WBUR’s Here and Now**