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
- 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
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.
Cheese alternatives: Canadian Cheddar, Gouda.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||8 % / 84 mg|
|Vitamin B12:||78 %|