After the rib fest this weekend salad seemed like a great idea. I love the combination of lamb and feta cheese. This recipe works well as a salad but I usually make up about 40 meatballs and freeze them for other dishes. The meatballs work well in a curry, soup or with a tomato oregano sauce over rice.
These meatballs are both low carb and gluten free. I do not use any bread crumbs as a binder. Just feta cheese, herbs, organic eggs and red wine with lots of garlic.
Bake the meatballs at a high temperature of 425 until browned and fully cooked inside about 20 minutes.
Cool in oven and serve with organic salad greens, fresh grape tomatoes, feta cheese and kalamata olives. Drizzle the salad with good extra virgin olive oil and just a splash of red wine vinegar.
Greek Lamb Meatballs
1 lb Ground lamb
1 lb Ground lean beef
3 cloves garlic minced fine
2 tablespoons minced fresh oregano or 1 tablespoon dried
1/2 cup good feta cheese crumbles
2 organic eggs
1/2 teaspoon pepper
1 teaspoon sea salt
1 tablespoon olive oil
1/4 cup red wine
Mix everything together in a bowl and let sit in your refrigerator for 1-2 hours or until cold. This will help all of the flavors blend and the meat to firm and keep a meatball shape better.
Shape meat into balls and bake for 20 minutes at 425 degrees. Let cool and serve with feta cheese, organic salad greens, fresh grape tomatoes, kalamata olives and greek yogurt. Also good with grilled pita bread.
Freeze remaining meatballs for later use.