A lectin-free appetizer that will leave a tasty impression.
With feta, garlic, and oregano, Greek-Inspired Lamb Meatballs will do just that.
Beautiful and bite-size, Greek-Inspired Lamb Meatballs will be a distinctive and savory hit.
Greek-Inspired Lamb Meatballs
- 1 package grass-fed ground lamb
- 3 whole garlic cloves
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1/4 cup feta cheese
- pepper/salt (to taste)
- 1 sprig fresh oregano (for garnish)
- Dice feta into small cubes (about the size of a dime). Mix minced garlic and lamb in a bowl with hands. Make sure garlic is evenly dispersed throughout the meat. Pour olive oil into a skillet and turn heat to med-high.
- Start sectioning off lamb in small portions (the size of your meatball – I prefer the size of a silver dollar). Flatten out the lamb in your palm and place a feta cute in the middle. Wrap the meat around the cube and roll into a ball. Continue making balls until all meat is gone.
- The pan should be nice and hot. Carefully place balls one at a time throughout the pan, larger ones in the middle and smaller ones on the edges. Cook on one side for 2 minutes.
- Take a spatula and carefully slide under each ball and flip. You want the underside browned. Turn each one over. Cook another 2 minutes uncovered over medium-high heat.
- Add salt, pepper and dried oregano over the balls. Then turn the heat down to low medium and cover with a lid. Let simmer and cook throughout the middle.
- Take your fresh oregano and de-sprig, plucking the leaves off of the stems. Let the balls cook another few minutes, depending on the meat temperature you prefer. I like mine at medium rare which is an additional 3 minutes at that temperature covered.
- Remove from heat and serve, garnishing with fresh oregano leaves.
The lamb renderings left in the pan are simply divine – enjoy by either pouring the au jus on top of the meatballs or dipping in with lectin free bread.
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