Dishing It: Lamb and Feta Meatballs

March 3, 2011 at 7:23 am , by

photo[1]For this week’s Dishing It, I made the Lamb and Feta Meatballs featured in the March 2011 issue of LHJ. I absolutely had to make these after tasting them on the photo shoot a few months back. I decided to test them out on Monday for what my friends and I call “Family Dinner Night.” We started this tradition a few months back when I complained that I wanted to cook more, but lived alone and had no one to cook for. So now every Monday I prepare dinner for two of my best friends and we watch a movie and drink old fashioneds. As I was at the grocery store after work I got a text from my friend saying he wasn’t going to be able to make it because he had to work late. Normally, I would have just left the store and gone home, but not tonight–tonight I was having lamb and feta meatballs!

I’m not used to cooking lamb, even though it is one of my favorite meats to eat, so I was a little nervous at first. But I thought, “How hard can it be, is it really any different from ground beef or pork? Nah!” This turned out to be one of the easiest dishes to make, and one of the tastiest. Basically, you throw everything into one big bowl and mix. Then you have the choice of cooking them up in a sauté pan or baking them. I’ve never baked a meatball before so naturally I just went with what I knew and threw them in a sauté pan. I think this probably wasn’t the best option. The lamb is a lot more tender than beef and I had to be extra super careful when rolling them over so they wouldn’t fall apart.

photo[3]photo[2]

So I cooked up a pan full but realized I had tons of extra meat mix (I mean it was just for me after all). So I decided to follow our food editor Tara’s tip and freeze the rest. Super simple: Just roll them into balls, place them on a parchment-lined cookie sheet and freeze. The next morning I put them in a Ziploc bag. Done and done.

When the meatballs were done cooking, I decided to go the healthy route and serve them on top of salad. I cut up romaine, tomatoes, cucumbers and kalamata olives, and crumbled feta on top. Then I just sliced up a few meatballs and threw them in. I topped it off with the yogurt sauce that Tara suggested, and voila! A healthy and super tasty meal. So even though I didn’t get to enjoy them with my Family Dinner Night crew, I did get to plop down and enjoy them with my Golden Girls marathon (don’t tell my friends but it was secretly just as much fun). And what will I be serving at next Monday’s Family Dinner Night? Well frozen lamb and feta meatballs of course. —Laura D’Abate

4 Responses to “Dishing It: Lamb and Feta Meatballs”

  1. MMm, that sounds delicious. I’m going to give this a try. Thanks!


  2. My husband’s family is from the middle east, I will be taking this along for our Easter get together and pot-luck, it sounds great. I hope the yogurt sauce you mentioned is the drained plain or greek yogurt, chopped cucumber, dill and garlic, which is traditional on all middle eastern tables.


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