Lamb Meatballs

I love lamb! I know that it can be a little intimidating and people say it tastes funky but that's just not the case. These meatballs are so good and the meat is lean and delicious. Please keep an open mind and try these meatballs! You will not be disappointed! I promise you!


Things you will need:
l pkg Ground Lamb
1 Tbsp Fresh Thyme - Removed from Stem
1 Tbsp Fresh Rosemary - Removed from Stem
1 Tbsp Fresh Mint
1 Red Onion - Diced Finely
1 Tbsp Garlic
Olive Oil
8oz container Feta
1/2 cup Garlic Herb Bread Crumbs
Gorgonzola Cheese dressing


First Step - Place all of your Fresh Herbs and garlic in a food processor and start the food processor, as your pulverizing your herbs add in a little olive oil, you want it to be the consistency of a paste. Once that's complete, get a large bowl and place your ground lamb in it. Add the paste as well as the Red Onion, Garlic Herb Bread Crumbs, and feta cheese. Mix well. I take my rings off and get in there with my hands. Make sure that this is really incorporated well.

Preheat Oven to 375 degrees

Line a cookie sheet with tin foil - this makes for easy clean-up!

Once that's all mixed start making your meatballs. I make them about the size of golf balls. Make any many as you can from your mixture.

Once you have all your meatballs made, brush them the Gorgonzola Dressing covering the entire meatball.

Cook your meatballs for about 1 hour, and continue to brush on dressing about every 15 minutes.

My husband likes to eat these meatballs in a grilled pita with hummus but they are great with a salad and served just as they are. If you do want to go the sandwich route I recommend using Athenos Spicy three pepper hummus and arugula as the lettuce, so delicious, so fresh tasting!