Greek Lamb Meatballs #SundayFunday

Flavored with Feta cheese and fresh mint, these tender lamb meatballs can be browned on the stovetop and then transferred to a slow cooker to finish cooking in a savory sauce.  Perfect for a large gathering when you want a make-ahead meal.

The Sunday Funday bloggers are sharing lamb recipes today.....

Are you a lamb lover?  Yes?  Then today is your lucky day.  No?  Give some of these recipes a try and you might just become a lamb lover.

• Cheesy Mutton Curry from Sneha's Recipe
• Easy Lamb Curry from Food Lust People Love
• Greek Lamb Meatballs from A Day in the Life on the Farm
• Rosemary Lamb Skewers from Culinary Cam

This recipe makes enough for 8 people as the main entree or for a larger gathering if you have additional entrees for a party as I did.  I browned them on the stove and finished them in the slow cooker.  I find that using a slow cooker is a wonderful way to have dinner ready and all the mess cleaned up long before your party starts.  I even had time to relax with a glass of wine before the first guests arrived.

Yield: 8 servings

Author: Wendy Klik

Greek Lamb Meatballs

Flavored with Feta cheese and fresh mint, these tender lamb meatballs can be browned on the stovetop and then transferred to a slow cooker to finish cooking in a savory sauce.

Prep time: 20 MinCook time: 6 HourTotal time: 6 H & 20 M

Ingredients

Meatballs

• 2 lbs. ground lamb
• 2 eggs
• 2 slices stale bread
• handful of fresh mint leaves
• 1/2 c. crumbled feta cheese
• 2-3 cloves garlic, minced
• salt and pepper, to taste
• 2 T. tomato paste
• 2-3 T. olive oil

Minted Tomato Sauce

• 1 onion, diced
• 3 cloves garlic, minced
• 1/2 c. dry red wine
• 1 can (15 oz) tomato sauce
• 1 t. sugar
• 1 t. dried greek oregano
• pinch of crushed red pepper

Instructions

Meatballs

1. Place the bread and mint into a food processor and pulse until crumbs are formed. Pour into a large bowl.
2. Add the lamb, eggs, feta, garlic, salt, pepper, and tomato paste to the bread crumbs and using clean hands mix until combined. Form into meatballs and set aside.
3. Heat 2 Tablespoons of the oil to a large skillet and brown the meatballs on all sides, in batches if necessary, adding more oil if needed as the batches are finished. Remove the browned meatballs to the crock of a slow cooker.

Sauce

1. Add the onion to the drippings in the skillet used to brown the meatballs, adding more olive oil, if needed. Cook until the onions are softened and fragrant. Add the garlic and cook for 30 seconds longer.
2. Add the wine and bring to a boil, scraping up any bits stuck to the bottom of the pan, and cook until reduced by half. Add the tomato sauce, oregano, crushed red pepper, and sugar. Stir to combine, taste and season with salt and pepper.
3. Pour the sauce over the meatballs and cook on low setting for 4-6 hrs.

Nutrition Facts

Calories

466

Fat (grams)

35 g

Sat. Fat (grams)

14 g

Carbs (grams)

12 g

Fiber (grams)

2 g

Net carbs

10 g

Sugar (grams)

5 g

Protein (grams)

24 g

Sodium (milligrams)

683 mg

Cholesterol (grams)

132 mg

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Property of A Day in the Life on the Farm

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