Lamb Meatballs Two Ways Recipe

Ingredients

2 pounds Niman Ranch Ground Lamb
1/4 cup fresh basil, finely chopped
1/4 cup fresh mint, finely chopped
1/4 cup fresh oregano, finely chopped
3 1/2 ounces Kalamata olives, coarsely chopped
1 shallot, finely diced
5 to 7 cloves garlic, chopped
2 eggs
1/4 cup Feta cheese
1/4 cup of Panko bread crumbs
Salt and pepper to taste
2 tablespoons oil
2 jars of your favorite simple red sauce

Step 1

Preheat oven to 475 F. Mix the herbs and dry ingredients together with the lamb in a large bowl, then add the shallots, olives and feta cheese. Combine until just mixed

Step 2

Use a heaping ice cream scoop to measure and roll the meat mixture into 2-inch balls. Place them on a baking sheet about 1 1/2 inches apart.

Step 3

Bake for 25 minutes, or until sizzling and brown. Repeat with the remaining mixture until all the meatballs are cooked.

Step 4

Serve atop polenta or a bed of pasta, on a sandwich or with mint yogurt sauce.

Step 5

If you prefer to cook meatballs in sauce, use a heaping ice cream scoop to measure and roll the meat mixture into 2-inch balls. Set aside on a plate.

Step 6

Heat a dutch oven or pot on medium to medium-high heat. Add 2 tablespoons of oil once the pan is hot. Working in batches, add enough meatballs to loosely fill the bottom of the pot, leaving at least 1/2 inch between each meatball. They won't brown if packed together.

Step 7

Cook the meatballs until brown on all sides. Place the finished ones back on the plate. Return all the meatballs back to the pot and pour in the tomato sauce until the tops are just covered. Bring to a simmer, cover and cook for 25 minutes.

Step 8

Serve atop polenta or a bed of pasta.