Recipe: Lamb-Feta Meatballs with Greek Salad

I’ve been on a beef run recently, starting with a NY Strip steak, then Filet Mignon, and ending with Green Chile Beef Stew. In the nick of time, just before I sprouted hooves, I made these lamb meatballs.

These were a huge hit at a Greek-themed party I attended this past summer. The kids could not get enough of them! The same recipe would make very good burgers on the grill, and if you were feeling generous, you could provide pita breads for those who aren’t Paleo/Primal.

Lamb-Feta Meatballs

2 lbs. ground lamb

1/3 cup crumbled feta cheese

3 garlic cloves, minced fine

1/4 cup chopped fresh mint

2 tsp. dried oregano

2 tsp. kosher salt

1-2 Tbsp. Coconut Oil (or cooking fat of choice)

1) Preheat oven to 375° F.

2) Combine all ingredients in large bowl. With clean hands, work together until thoroughly mixed.

3) Scoop about a tablespoon of lamb mixture and work into a 1 1/2-inch sphere, repeating process until all lamb meatballs are made. Place on rimmed baking sheet.

4) Melt oil in large saute pan over medium-high heat. When pan is heated, fill with meatballs (being careful not to crowd) and press on them lightly so they sit upright. Cook until brown on the bottom, about 3 minutes, then flip each meatball and cook for another 3 minutes. Repeat with remaining meatballs until all are browned on both sides.

5) As you remove meatballs, place them on the rimmed baking sheet (again, taking care not to crowd). When all meatballs are on the baking sheet, put them in the oven and bake until cooked through, about 15 minutes. Serve with Greek Salad (below).

Makes four servings, about 40 meatballs.

Karen’s Greek-ish Salad

Red Wine Vinaigrette Dressing

  • 1/4 cup olive oil
  • 2 Tbsp. red wine vinegar
  • 1 garlic clove, minced fine
  • 1 tsp. dried oregano
  • kosher salt and fresh ground pepper, to taste

Mash the garlic with a sprinkle of salt against the flat of your knife, making a paste. Add with rest of ingredients into a dressing shaker or lidded jar, cover, and shake until emulsified. Let sit while preparing rest of meal.


  • 1/4 cup pine nuts
  • 1 head romaine hearts, sliced into 1/2-inch ribbons
  • 1 English (seedless) cucumber, halved lengthwise then cut into 1/2-inch chunks
  • 1/2 pint cherry or grape tomatoes, halved
  • 1/3 cup pitted Kalamata olives, halved

1) Place pine nuts in a dry pan over medium heat, stirring occasionally until lightly toasted, about 3 minutes. Do not walk away! They burn very easily and with what they’re costing these days, we don’t want to waste any.

2) Just before serving, toss all ingredients, including dressing.

Makes four servings.

NOTES: If serving the entire meal here, make the dressing first so it can marinate while the rest of the meal is being prepared. Then toast the pine nuts in the pan in which you plan to saute the meatballs, thus saving dirtying another dish. You can then prepare the salad ingredients when the meatballs go into the oven.

If you wanted to make these ahead of time for company or a party, you could make the meatballs through step 4 and wrap tightly and refrigerate. Then bring to room temp before and finish step 5.






2 Responses to “Recipe: Lamb-Feta Meatballs with Greek Salad”

  1. This sounds great. My husband and I love lamb and cook with coconut oil a lot. Feel free to check out my blog too.

    • Hi Abby! Great blog. Your boys are the cutest!
      It looks like our diets are a bit different, but I’m sure they line up in lots of ways too. I hope you’ll try the lamb meatballs and let me know how they go.

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