Make a double or triple batch of these meatballs and stash them in the freezer for easy weeknight dinners. They would be lovely aside a big Greek salad, or tucked into pitas with tzatziki, tomato and lettuce. Use gluten free breadcrumbs, if that's your jam.
- 1 pound ground lamb
- 1/ 2 cup finely chopped red onion
- 1/ 3 cup crumbled feta
- 1 egg
- 2 cloves garlic, minced
- 1/ 2 cup plain or Italian-style breadcrumbs
- Freshly chopped mint leaves
- 2 tablespoon chopped parsley
- 1/ 4 teaspoon salt
- 1/ 4 teaspoon fresh black pepper
- 1/ 4 teaspoon crushed red pepper
- 2 tablespoon red wine vinegar
- 2 tablespoon olive oil
Combine all ingredients in a bowl except for the olive oil.
Form and roll meat mixture into 2 inch meatballs. You should end up with 12-14 balls.
Heat 2 Tbsp of olive oil in a skillet over medium heat. Once hot, add in meatballs. Brown all sides of the meatballs (about 2 minutes per side with a nice brown sear). Turn heat down to low, cover and cook until the lamb is cooked all the way through (no longer pink in the middle), about 2-4 more minutes longer.
When meatballs are all cooked through (cut into one and check) remove using a spoon and set on a paper towel to soak up the oil.