Feta Lamb Meatballs

October 25, 2026

Jill Melton

With local ground lamb from Palmer Farms, I whipped up this meatballs for a small dinner party. Using lamb makes them inherently more interesting than beef and gave the direction for the Middle Eastern flavors in the entire menu. Brown them in the skillet, then hold in the oven until dinner, then splash the skillet with water and white wine to deglaze the pan for a lil sauce to serve with. Serve with Tumeric Couscous and follow package directions. Jill Melton

Ingredients

1 pound ground lamb

2 eggs

1/2 cup panko or fresh breadcrumbs

1/2 cup sheep’s milk feta cheese, crumbled

2 cloves garlic, chopped

1/2 teaspoon oregano

1/2 cup fresh chopped mint

1 cup water, stock or white wine

1/2 cup golden raisins

Chopped fresh mint

Preparation

1. Combine the lamb, eggs, panko, cheese, garlic, oregano, and mint. Mix gently until combined and shape into 2-inch meatballs.

2. Heat oil in a large skillet and add meatballs, cooking until browned on all sides. Remove meatballs to oven-proof platter (and hold in a 200F oven for up to an hour, if desired). Add stock, water or wine to pan and scrape up brown bits. Add raisins and cook until heated through. Pour over meatballs, shower with fresh mint and serve with Turmeric Couscous.