These simple, comforting lamb meatballs, dotted with creamy feta from Mermaid Farm in Chilmark, are one of Kaila Allen-Posin’s go-to midweek dinners for her family. They’re fun (and only just a little messy) to roll and shape with the kids, and ready in just twenty minutes.
Makes 16 (1-inch-diameter) meatballs
Serves 4
- 1 pound ground lamb, such as Allen Farm
- 1 cup plain, whole milk yogurt, such as Mermaid Farm
- ½ cup feta, such as Mermaid Farm, crumbled
- 1 large egg, lightly beaten
- ½ cup fresh, dry, or panko breadcrumbs
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter or extra virgin olive oil
1. Mix the lamb, yogurt, feta, egg, breadcrumbs, and salt in a large bowl until well combined. With damp hands, roll the mixture into 1-inch balls.
2. Melt the butter in a large, heavy-bottomed skillet over medium-high heat. Working in batches to avoid crowding the pan (and using a splatter screen), cook meatballs until browned and crispy, 3 to 4 minutes, then turn the meatballs and brown until cooked through, 3 to 4 additional minutes. Transfer to a plate as they are cooked. Serve hot.
