After I posted about my lamb, my husband’s editor and our family friend, Kelly flooded my inbox with lamb recipes. She is very helpful when it comes to scouting the internet, and her own personal library, for great recipes. I looked over all she sent and I finally decided on a simple, classicly flavored, meatball to sample our lamb. I picked one or two typical ingredients from each recipe she recomended. These were so simple to make. Maybe a total of 30 to 40 minutes from start to finish.
I ended up using these in one of my nightly salads I make myself for dinner. I tossed some butter lettuce with cucumber, dill, and greek yogurt dressing/sauce. Then topped it with about 6 to 7 of these meatballs and 1 or 2 Tbsp. of crumbled Feta. Perfect!
Zesty Minted Lamb Meatballs
Ingredients:
-1 lb. ground lamb
-1/2 c. Panko
-1/4 c. fresh mint (chopped)
-zest from 1 lemon (about 1 to 2 Tbsp.)
-S & P (1 tsp. ea.)
-1/2 c. feta (crumbled)
-1 egg
Preheat oven to 400ºF.
In a large mixing bowl combine all ingredients and quickly knead until well combined. Try not to over mix. You don’t want the fat to melt under the heat from your hands.
Roughly section out the meat into balls the size of large marbles. Roll each section of meat into a ball and space evenly on a large parchment lined cookie sheet. I got roughly 20 meatballs. Bake for 10 to 15 minutes. Until meat is browned,cooked through, but still moist. EAT!
In a large mixing bowl combine all ingredients and quickly knead until well combined. Try not to over mix. You don’t want the fat to melt under the heat from your hands.
Roughly section out the meat into balls the size of large marbles. Roll each section of meat into a ball and space evenly on a large parchment lined cookie sheet. I got roughly 20 meatballs. Bake for 10 to 15 minutes. Until meat is browned,cooked through, but still moist. EAT!
