Baking the lamb meatballs on a broiler rack or pan prevents them from being cooked in fat. For the easiest cleanup, line the rack or pan thoroughly with aluminum foil, and simply discard the foil when you're done.
1 1/2 pounds lean ground lamb
1/2 cup dry breadcrumbs
1/2 cup (2 ounces) crumbled feta cheese
3 tablespoons chopped fresh parsley
1 teaspoon dried mint flakes
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, crushed
How to Make It
Preheat oven to 400°.
Combine all ingredients except cooking spray in a large bowl, and stir well. Shape mixture into 30 (1 1/2-inch) meatballs. Place meatballs on a broiler pan coated with cooking spray. Bake at 400° for 15 minutes or until meatballs are done.
These meatballs are easy to prepare and taste wonderful. Since we were still in summer grilling season, I made these with fresh oregano and mint rather than the parsley and dried mint, and I cooked them on a gas grill. After cooking them for about 3 minutes per side to brown them, I turned off the heat on the grill and let them cook through. Delicious!
The meatballs were perfect. We loved them, and will make them again, probably for company. I did not have any feta cheese, so used some goat cheese I had on hand. I used panko bread crumbs, which are not so fine as many.
I am less sure about serving it with tomato sauce. I may try it with linguini and a garlic wine sauce. The tomato was a bit too strong, covered up the flavor of the meatballs.
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