23 October, 2018
Feta Stuffed Lamb Meatballs
This post contains affiliate links which means we may receive a commission if you click a link and purchase something. While clicking these links won't cost you any extra money, they will help us keep this site up and running! Please check out our disclosure policy for more details. Thank you for your support!
After a super fun night out, I wanted to unwind, make something to snack on, and watch tv. Earlier in the week I found some ground lamb on sale so I grabbed all the ingredients for a Greek inspired dinner. So I got down to it! These meatballs are really fun to make and perfect for a nice meal or even as small bites for a get together.
I. Love. Lamb. Any way it is cooked and served. Paired with a sultry red wine, I will devour any amount of this unique meat put in front of me. This recipe is great because it comes together almost like a deconstructed gyro. Let’s talk tzatziki for a minute. It’s the perfect dipping sauce for these meatballs (get my recipe for homemade tzatziki here)! You get the cool and tangy flavors from the tzatziki, the sweet spiciness from the lamb, then warm, gooey, salty feta from the center of the meatball. Delectable and definitely a crowd pleaser.
So enough about how tasty they are, let’s talk about how to make them. Kneed all the ingredients together then take small chunks of the mixture and roll them into 1″-2″ balls. Take your finger and dig a little hole in the side of the ball, place your feta inside, then close the meat around the hole rolling the meatball once more. Heat your oil in a pan and fry them, turning on all sides till browned (about 15-20 minutes). Boom, done!
If serving this for dinner, I like to pair these meatballs with a salad. There’s something about the tangy crispiness of the Greek salad and the warm meaty lamb that jive so well together. Here’s a quick recipe for the one I usually make. An authentic Greek salad does not have lettuce, but I really enjoy the fullness the leafy greens add…so maybe I should just call this the “un-Greek salad”. I’m funny, I know. I always slice the bell peppers horizontally and that’s about as traditional as I get with this salad. Just drizzle a little evoo and red wine vinegar and toss.
Enjoy this with a mint leaf adorned Lemon Drop or your favorite Pinot Noir. Kalí óreksi!
Feta Stuffed Lamb Meatballs
1 lb ground lamb
1/2 cup panko bread crumbs
1 small white onion, grated
1/2 tsp each: coriander, paprika, cayenne, cumin
1 tbs each: chopped dill, chopped oregano, crushed garlic
1/4 tsp each: cinnamon, salt, pepper
1 tbs olive oil
- Combine all ingredients except the olive oil and kneed until fully mixed
- Roll lamb mixture into 1″-2″ balls
- Use finger to make a small hole in each meatball
- Stuff meatball with feta then close hole and roll till smooth
- Heat oil in pan on medium
- Place meatballs in pan, turning to brown on all sides for approximately 18 minutes