Mini Lamb Meatballs with Feta

If you make a double batch of these meatballs and freeze half of them, you’ll have an instant appetizer up your sleeve for unexpected guests.

  • Prep: 20 min
  • Cooking: 20 min - 25 min
Yields 8 (yields 30 meatballs) Servings
mini lamb meatballs with feta

Ingredients

  • 1 lb (450 g) ground lamb
  • 3 oz (90 g) Canadian Feta crumbled
  • 2 cloves garlic chopped
  • 1/3 cup (80 mL) bread crumbs
  • 1 egg
  • 1 tbsp (15 mL) fresh chives chopped
  • Freshly ground pepper
  • 36 cherry tomatoes
  • 1 tbsp (15 mL) melted butter
  • 4 sprigs of fresh thyme for ganish
  • 1 bay leaf

Preparation

Preheat oven to 425 °F (220 °C).

In a bowl, mix ground lamb with Feta, garlic, bread crumbs, egg and chives. Add pepper to taste. Shape 1-inch (2.5 cm) meatballs and place in an oven-safe baking dish.

Place cherry tomatoes in another oven-safe baking dish, coat with melted butter, add herbs and season with pepper.

Cook meatballs in the oven for 20–25 minutes and tomatoes for 10 minutes.

Serve meatballs with roasted cherry tomatoes. Garnish with fresh thyme.

Tips

Cheese alternatives: Canadian Cheddar, Gouda.

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Nutrition

Nutritional Information

per serving
Energy: 200 Calories
Protein: 13 g
Carbohydrate: 7 g
Fat: 13 g
Fibre: 1.2 g
Sodium: 208 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 8 % / 84 mg
Vitamin B12: 78 %
Selenium: 31 %
Zinc: 28 %
Riboflavin: 21 %