Recipe: Rosemary Aussie Lamb Meatballs

Posted online December 29, 2016 | 3:23 pm

Ingredients

2 tablespoons plus 4 tablespoons olive oil, divided
2 cups diced onion
3 minced garlic cloves
1 tablespoon chopped fresh rosemary
1 tablespoon Greek seasoning
2 pounds ground lamb
2 cups breadcrumbs
4 large eggs
1/4 cup chopped fresh parsley
3 minced garlic cloves
1 tablespoon salt
1 teaspoon pepper
1 1/2 cups crumbled feta cheese

Prep Time:

45 minutes

Cook Time:

10 minutes

Serves:

This Rosemary Aussie Lamb Meatballs recipe takes the humble meatball into the stratosphere! The feta cheese makes it extra moist, and gives the recipe a Mediterranean flair. Own your next party with this signature appetizer.

To watch a quick video to see how easily these meatballs can be made, just click here!

Foodie Byte: These bake up nicely in a 350°F oven in about 20 minutes and they freeze well, too.

Preparation

Heat 2 tablespoons olive oil in saute pan over medium heat.
Add onions and garlic; saute until tender. Remove from heat; fold in rosemary and Greek seasoning. Cool.
Combine Australian ground lamb, breadcrumbs, eggs, parsley, salt and pepper in a large bowl and gently mix.
Add feta and cooled onion mixture to ground lamb.
Form into 1-ounce meatballs.
Sauté meatballs in olive oil for 10 minutes over medium heat or until fully cooked.
Skewer on trimmed fresh rosemary sprigs if desired.

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