Lamb Meatballs with Spring Greens & Mint Salad

The ground lamb and feta cheese with a honey-lemon dressing offers a refreshing, bright balance in sweet and savory flavors. This quick recipe offers a delicious meal that brings pastured lamb to the table in an approachable way! Enjoy this lamb meatball recipe as the weather warms by incorporating tender spring greens, but it can be served with any combination of salad greens.

Lamb Meatballs with Spring Greens & Mint Salad

Golden Brown Meatballs with Savory Feta & Mint Salad

Cook Time:
5 minutes
Serving Size:
4
Prep Time:
15 minutes
Ingredient:
Ground Lamb

Ingredients

3/4 teaspoon lemon zest

2 tablespoons lemon juice

4 teaspoons extra-virgin olive oil

1 teaspoon honey

1/2 teaspoon Dijon mustard

1/4 cup of feta cheese

salt and pepper to taste

1 clove garlic, minced

1 pound ground lamb

1 bunch of butterhead or red leaf lettuce, chopped

1 bunch of broccolini, chopped

½ cup mint leaves


lamb kebabs recipe from central grazing company

Directions

To make the dressing, whisk 1/4 teaspoon lemon zest with all the lemon juice, olive oil, honey, Dijon mustard, and salt and pepper to taste.

Mash the garlic, and combine with remaining 1/2 teaspoon lemon zest, salt and pepper, and ground lamb in a large bowl. Knead until combined. Form into quarter-size meatballs. Drizzle oil into a large non-stick skillet and cook on medium heat, for 2 to 4 minutes. 

Transfer cooked meatballs to a plate and tent with foil, allowing to rest and cool slightly. Toss the greens and broccolini with the dressing. Top with feta cheese and lamb meatballs.


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