Lamb + Feta Greek Meatballs
Simple, delicious, and all made in just one pan! These Greek balls are packed with amino acids and satiating protein. Behind the juicy lamb lies fresh herbs and creamy crumbles of feta cheese. They are sure to leave everyone, whether at the table or at the party, feeling happily full. They are practically made to be eaten by the forkful, though are delicious on a bed of leafy greens, and taste all in the same as leftovers. Perfect for a pre-packed snack or meal as well, enjoy!
Ingredients:
1 pound grass-fed + finished lamb
1/3 cup scallions
1/3 cup white onions
2 eggs, organic + pasture-raised
1/2 cup almond flour
1 tsp garlic powder
1/2 tsp of each: pink salt, rosemary, sage
1/2 cup feta crumbles
1-2 tbsp avocado oil
Directions:
Finely dice the scallions and white onions.
Mix the lamb, diced veggies, eggs, and almond flour together well.
Use your hands to mix in all of the spices well, then fold in the feta.
Roll the meatballs up and place them on a skillet as you go. You may need to transfer them in multiple batches to allow enough room for the meatballs to cook thoroughly, and ensure you don’t overcrowd the skillet..
On the skillet, turn the burner on low-medium heat, and lightly drizzle avocado oil on the pan.
Let the meatballs cook for about 4 minutes, then flip each and let them cook for a final 2 minutes. Slightly adjust the times, if necessary. Repeat this until all the mixture is used.
Serve on top of a fresh salad, with your favorite dipping sauce, or simply grab a fork alone and enjoy!
Store leftovers, if any, in an airtight container in the fridge for up to 2 weeks.
Notes:
To make burgers, form 5 patties with the meat mixture. Sear on a grill or in a skillet for 4-5 minutes over medium heat, or cook as desired.
Substitute any ground meat you would like for the lamb, or even create your own combo of a few meats!
