Greek Lamb Meatballs
Chef Sam Woodfill
Gateway Canyons Resort
Mini meatballs are easy to spear with a toothpick or cocktail fork. Chef Sam Woodfill gives his recipe a twist with a base of ground lamb, then carries out the Greek theme by seasoning the mixture with fresh oregano, thyme, parsley and garlic, a generous amount of feta cheese crumbles and lemon zest and juice.
7 lb. ground lamb
3 cups toasted breadcrumbs
2 cups feta cheese crumbles
¼ cup lemon juice
1 oz. finely chopped fresh parsley
2 tbsp. grated lemon zest
1 tbsp. finely chopped fresh thyme
1 tbsp. finely chopped fresh oregano
1 tbsp. finely minced garlic
Salt and pepper, to taste
Olive oil, as needed
Grilled lemon slices, grilled pita wedges and tzatziki sauce for serving
1. Preheat oven to 375 F. In chilled metal bowl, combine lamb, eggs, breadcrumbs, cheese, lemon juice, parsley, lemon zest, thyme, oregano, garlic, salt and pepper. Lightly mix until all ingredients are incorporated.
2. Coat hands with oil to prevent sticking. Form mixture into small meatballs. On well-oiled sheet tray, place meatballs close together. Bake 15 to 20 minutes, or until internal temperature reaches 165 F.
3. Serve garnished with grilled lemon wheels, grilled pita wedges and tzatziki sauce.
Photo courtesy of American Lamb Board