Baked Lamb Meatballs with Garlic Feta Sauce + Mint
Baked Lamb Meatballs with Garlic Feta Sauce + Mint
recipe courtesy of Sara - All Power to the Plants
prep time: 15 minutes // cook time: 30 minutes // total time: 45 minutes
yields 15 medium-sized meatballs
Ingredients:
For the Garlic Feta Sauce:
4 oz. feta crumbles
1-2 garlic cloves (to taste. for instructions on substituting roasted garlic, see below)*
3 tablespoons plain yogurt
½ tablespoon freshly squeezed lemon juice
½ teaspoon honey
Freshly chopped mint (for garnish)
For the Lamb Meatballs:
1 pound Homestead Wisconsin ground lamb
¼ cup blanched almond flour (add 1 additional tablespoon at a time if necessary to bind)
1 egg (lightly beaten)
½ teaspoon fine sea salt
¼ teaspoon cumin
¼ teaspoon dried oregano
Freshly cracked black pepper (to taste)
Directions:
For the Garlic Feta Sauce:
Add all of the sauce ingredients (besides the mint) to a food processor. Pulse until smooth and creamy. Taste and adjust to your liking.
For the Lamb Meatballs:
Preheat your oven to 375°F.
Line a baking sheet with parchment paper. Place a wire rack on top and set aside (optional, but prevents sogginess).
Add all meatball ingredients to a large mixing bowl and mix until well combined.
Using a medium sized cookie scoop, make 15 meatballs, and place on the parchment lined wire rack baking sheet.
Bake for 20-30 minutes or until fully cooked.
Serve your meatballs with the garlic feta sauce, garnish with mint, and enjoy!
For the Roasted Garlic (Optional)*:
Preheat your oven to 300°F.
Cut the top of one small head of garlic so the top of the cloves are visible. Place on a piece of aluminum foil and pour 1 tablespoon of olive oil on top and a sprinkle of salt. Wrap the head of garlic tightly and place on a baking sheet.
Bake for 1 hour 10 minutes. The garlic should be fragrant and slightly browned.
Once the garlic is cool enough to handle, squeeze the garlic cloves (½ of the head or more) into the food processor.
