Greek-Style Lamb Meatballs

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.

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Meatballs

1 pound ground lamb

1 egg

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.

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2 Comments

Filed under lamb dishes

2 responses to “Greek-Style Lamb Meatballs

  1. Pingback: Recipe Variations: Greek Meatballs with Spaghetti Squash | Missy's Recipes

  2. Pingback: John’s Mushroom Swiss Lamb Burgers | Missy's Recipes

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