Lamb Meatballs

Makes 12-16 meatballs

• 1 lb lean ground lamb (grass-fed preferred)

• ¼ cup finely crumbled high-quality sheep’s milk feta

• 1 cup fresh mint leaves, very finely chopped

• 1 cup fresh flat-leaf parsley, very finely chopped

• ½ small red onion, minced

• 2 cloves garlic, minced

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp smoked paprika

• 1 tsp sea salt

• ½ tsp cracked black pepper

Instructions:

1. Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper to prevent sticking.

2. In a large mixing bowl, combine the ground lamb, minced red onion, garlic, chopped mint, parsley, cumin, coriander, smoked paprika, sea salt, and black pepper.

3. Gently add the ¼ cup of crumbled feta to the mixture. Lightly fold the feta into the meat with your hands. Do not over-mix, as you want small, distinct pockets of feta, not a uniform cheese paste.

4. Gently roll the mixture into 1.5-inch spheres. Ensure each meatball is uniform in size so they cook evenly. Place them on the prepared baking sheet with space between each.

5. Bake for 15–18 minutes.

6. Let the meatballs rest for 5 minutes.