Lamb Meatballs with Feta, Lemon, and Mint

Ingredients

For the meatballs

  • 8 tablespoons water
  • 2 pounds ground lamb
  • 1 large egg
  • 1 1⁄4 cup panko breadcrumbs
  • 1⁄2 cup feta cheese, crumbled
  • 3⁄4 teaspoon salt
  • Pinch of red pepper flakes
  • 2 cloves garlic, minced
  • 3 tablespoons parsley, minced
  • 2 tablespoons tomato paste
  • Zest of half lemon
  • 2 tablespoons olive oil

For the sauce

  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 1⁄4 cup red wine
  • 1 can (28 ounces) crushed tomatoes
  • 1 teaspoon dried oregano
  • Zest of half lemon
  • 3⁄4-1 teaspoon salt
  • 1 tablespoon fresh mint leaves, thinly sliced
  • 2 tablespoons fresh parsley, minced
  • Juice of one lemon
  • 1⁄4 cup feta cheese, crumbled

Instructions

  1. Mix all meatball ingredients together, except oil, in large bowl.  Using disher or hands, make meatballs with about 3 tablespoons of meatball mixture each.  
  2. Heat oil in large skillet over medium heat.  Evenly space meatballs in skillet and cook until browned on one side.  Turn and continue cooking until browned on opposite side.  Remove to paper towel lined plate to drain.  Repeat with remaining meatballs if you weren’t able to fit them all in one batch.   
  3. Remove all but 1 tablespoon fat from skillet and return to medium heat.  Add onion and garlic and cook until beginning to soften, about 5 minutes.  Add wine and scrape up any bits stuck to the pan.  Cook until liquid almost evaporates.  Add tomatoes, oregano, lemon zest, salt, mint, and parsley.  Bring mixture to simmer and return meatballs to pan.  Cover with lid, reduce heat to low, and cook, 20 to 25 minutes, until meatballs are cooked through.  
  4. Sprinkle lemon juice and remaining feta cheese over meatballs and serve.  

Comments

This recipe is from the ever fantastic Smitten Kitchen and it was fantastic.  I loved these meatballs.  They were delicious and tender and so full of flavor.  I served this with Greek Orzo.