Ingredients
Units Scale
- 1 to 1 1/4 pounds grass-fed ground lamb
- 1/4 cup finely minced red onion; brown onion will also work
- 2 teaspoons or more Herbes de Provence
- 1/2 to 1 teaspoon garlic granules, or 1 to 2 fresh garlic cloves, minced
- 1/4 cup crumbled sheep’s or goat’s milk feta, or grated Pecorino Romano
- 1 extra-large egg
- 1 teaspoon Celtic sea salt
- Freshly ground pepper, to taste
- 1/4 cup olive oil, for searing
Instructions
- Add the lamb, onion, Herbes de Provence, garlic, cheese, egg, salt, and pepper to a large bowl. Gently blend the ingredients together until evenly combined.
- Form the mixture into golf-ball-sized meatballs.
- Heat a large pan over medium heat.
- Add the olive oil. Once the pan and oil are hot, carefully add the meatballs.
- Cover and brown the meatballs for approximately 2 minutes per side, rotating them until browned on all sides and cooked through. This will take approximately 6 minutes total, depending on their size.
- Serve the meatballs warm over a Greek salad, mashed butternut squash, goat-buttered noodles, or Veggie Pesto Rice.
- Refrigerate any leftovers in an airtight container.
Notes
When you mix the ingredients together, the lamb should smell wonderfully fragrant from all the herbs and seasonings.
When serving these meatballs over a salad, I prefer them slightly warmed—not piping hot. This keeps the salad fresh and crisp while still giving you that delicious contrast between the warm meatballs and cool vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes