Sometimes you just need to change things up a little bit. You know how you get in that food rut of making the same things over and over again? Booooorrrrriiiiiing! Well mixing things up in the kitchen is a great way to brighten up these last few weeks of winter weather and give your taste buds something new to look forward to. I’m sure you’ve got a “go to” recipe for meatballs and it probably contains beef and maybe some pork. But why not make some lamb meatballs? You know how much you love those gyro’s…well, lamb isn’t just for gyro’s my friends.
I’ve posted a lamb meatballs recipe on here before (don’t laugh too hard at that picture). And I still really like that one. It’s got a nice tangy flavor from the healthy coating of pomegranate sauce and it’s an easy recipe to make. But these Greek meatballs are my new favorite lamb meatballs recipe. The basic recipe is the same, but I’ve left out the pomegranate and added chopped spinach and feta cheese.
I love this new recipe because it’s versatile enough to be served for dinner or as an appetizer at your next party. Ground lamb recipes tend to have some pretty strong flavors, but the flavors in this recipe aren’t so overpowering that people will be afraid to eat them. In fact, there is so much flavor in these, you can serve them with or without a dip at parties.
I call these Greek meatballs, but you could add cumin and fresh mint to the recipe to make them even Greekier (now I’m just making up words). Serve them with a bowl of tzatziki and shots of Ouzo and you’ve got the makings of quite the Greek party. Should you do that, please send pictures so that I can live vicariously through you. Let’s just say that I don’t drink Ouzo anymore. The last time I did it involved dancing on tables, a broken toe and an 8 a.m. presentation.
For dinner, we tossed these little lamb meatballs into a bowl of pasta that was coated in a tart and tangy pesto made with parsley, red wine vinegar, thyme, salt and pepper. Easy. Peasy. But you could drop them into a pita with a little lettuce, tomato and tzatziki sauce for a deliciously easy gyro. Or even give them a bath in tomato sauce. They’re really versatile.
I’ve got another recipe coming up that uses the leftover meatballs…so stay tuned.
- 1 Pound Ground Lamb
- 2½ Ounces Baby Spinach (chopped into small pieces)
- ½ Cup Crumbled Feta Cheese
- ¼ Cup Rolled Oats (old fashioned oats)
- 1 Large Shallot (grated)
- 1 Large Egg
- 4 Cloves Roasted Garlic
- 1 Tablespoon Fresh Rosemary (finely chopped)
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Fennel Seeds (crushed)
- ½ Teaspoon Lemon Juice
- ¼ Teaspoon Freshly Ground Black Pepper
- Pre-heat oven to 400 degrees Farenheit.
- Add all ingredients to a large bowl and mix well. I recommend using your hands to get everything mixed really well.
- Let mixture sit for 10 minutes (that will let the oats absorb some of the excess moisture).
- Line a baking sheet with parchment paper or a silicone baking sheet.
- Use an ice cream scoop to make even size meatballs. (You can either roll them into balls or just drop the scoops onto the baking sheet.)
- Bake for 25-30 minutes.
- Meatballs are done when the tops are golden brown.
- Remove from oven and serve.
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