We just loved these lamb meatballs from Smitten Kitchen. Easy, delicious and not terribly time consuming. They also were a good low-carb option because there wasn’t so much sauce that you felt the absence of pasta. I served this with a chopped Greek salad (recipe to follow).
Note: the recipe is for two pounds of lamb meat. I only had one, so I halved the meatball recipe and saved half of the sauce for another time.
1 pound ground lamb
about 1/2 cup panko
1/4 cup water
1/4 cup feta, crumbled
salt and pepper
pinch red pepper flakes
1garlic clove, minced
1-2 tbsp chopped parsley
1 tbsp tomato paste
zest from half a lemon
1-2 tbsp olive oil
Sauce (makes enough for two batches)
1 medium onion, chopped
1 garlic clove, minced
splash dry vermouth
1 tsp dried oregano (I think I forgot this)
Zest of half a lemon
salt (to taste)
Pinches of red pepper flakes (to taste)
1/3 cup pitted, chopped kalamata olives
1 28 oz can pureed or chopped tomatoes (I used whole and ran them through the food processor)
1 tablespoon mint
2 tablespoons roughly chopped parsley
Juice of one lemon (I also forgot this, hehe)
1/4 cup (30 grams) crumbled feta, for garnish
Combine all meatball ingredients (except the oil). Form into about 18 balls (I used a cookie scoop and then shaped with my hand).
Heat oil in skillet. Brown meatballs on all sides. Remove from pan.
Drain all oil from pan except 1 tbsp. Add onion and garlic and soften for five minutes. Add vermouth and cook a few minutes. Add remaining ingredients (save feta garnish) and return meatballs to pan. Cover and simmer 20 minutes, until cooked through. Garnish with feta.