Lamb Meatballs

Lamb Meatballs

Prep: 5 minutes

Cook: 25 - 30 minutes

Serves: 6 - 8 people

These lamb meatballs are fantastic in the colder months when served atop creamy polenta or a bed of pasta. You have two options for cooking the meatballs: they finish up in 30 minutes if you cook them in the oven, with only a few minutes added on when cooked in tomato sauce.

Ingredients

2 pounds Niman Ranch Ground Lamb

1/4 cup fresh basil, finely chopped

1/4 cup fresh mint, finely chopped

1/4 cup fresh oregano, finely chopped

3.5 ounces Kalamata olives, coarsely chopped

1 Shallot, finely diced

5-7 cloves garlic, chopped

2 eggs

1/4 cup Feta cheese

1/4 cup of Panko bread crumbs

Salt/ pepper to taste

If finishing your meatballs in tomato sauce:

2 tbsp oil

2 jars of your favorite simple red sauce

Directions

If you plan to cook the meatballs until brown in the oven:

  1. Preheat oven to 475 degrees.
  2. Mix the herbs and dry ingredients together with the lamb in a large bowl, then add the shallots, olives and feta cheese. Combine until just mixed.
  3. Use a heaping ice cream scoop to measure and roll the meat mixture into 2 inch balls. Place them on a baking sheet about 1.5 inches apart.
  4. Bake for 25 minutes, or until sizzling and brown.
  5. Repeat with the remaining mixture until all the meatballs are cooked.
  6. Serve atop polenta or a bed of pasta, on a sandwich, or with mint yogurt sauce.

If you plan to finish the meatballs in tomato sauce:

  1. Mix the herbs and dry ingredients together with the lamb in a large bowl, then add the shallots, olives and feta cheese. Combine until just mixed.
  2. Use a heaping ice cream scoop to measure and roll the meat mixture into 2 inch balls. Set aside on a plate.
  3. Heat a dutch oven or pot on medium-medium high heat. Add 2 tablespoons of oil once the pan is hot.
  4. Working in batches, add enough meatballs to loosely fill the bottom of the pot, leaving at least 0.5 inches between each meatball. You don’t want to pack them in too tight, as they won’t brown.
  5. Cook the meatballs until brown on all sides. Place the finished ones back on the plate.
  6. Return all the meatballs back to the pot and pour in the tomato sauce until the tops are just covered. Bring to a simmer, cover, and cook for 25 minutes.
  7. Serve atop polenta or a bed of pasta.