Monday, April 30, 2007

Lamb and Feta Meatballs

Lamb and Feta Meatballs

Kevin has been begging me for quite some time to allow him a day to cook dinner. Since during the week is usually a bit hectic, we settled on Sundays. You see, Sundays are a good thing. It's a nice relaxing day, I've grocery shopped on Saturday, and if there are leftovers we get them for lunch on Monday. Very win/win, if you ask me.

After some searching, we found a recipe and after changing things around and tweaking it a little here and there, we have come up with the BEST lamb and feta meatballs you will ever eat. Really. Would you believe we lost the link to the source? If you recognize this, please let me know so I can properly credit the person where our inspiration came from.

1 lb ground lamb
3 oz feta cheese, crumbled
1/3 cup fine breadcrumbs (dry)
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp pepper
1/4 tsp salt (the feta is pretty salty)
3 cloves minced garlic

Put all the ingredients into a large bowl and mix together with your hands. I added about 2-3 Tbsp water because it was a little dry. Don't work the meat too much, but try to get all the spiced and cheese mixed in. Roll a tbsp of meat into a ball and place on a lined cookie sheet. Repeat until all the meat is used up. Bake the meatballs in a 400 F oven for about 15 minutes. (I love this because I hate the mess that frying them creates).

Serve with a nice rice pilaf or cous cous and some veggies!

Makes 30 meatballs
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