Lamb Meatballs with Feta, Mint and Lemon

“The feta cheese in the meatballs is great, and the mint and olives as garnish are a great foil to the Cabernet Franc.”

-Katie Wetzel Murphy, AVV Ambassador and Family Partner

1 lb. Ground Lamb
1 Large Egg
1/2 Cup Breadcrumbs
1/4 Cup Feta Cheese
Pinch of Red Pepper Flakes
1 tsp. Cumin
6 Scallions, Sliced
2 Tbsp. Parsley, Chopped
1 Tbsp. Tomato Paste
1 tsp. Lemon Zest

2 Tbsp. Olive Oil
1/2 tsp. Salt
1 tsp. Dried Oregano
Juice of One Lemon
1-2 Cups Chicken Stock
1/2 Cup AVV Cabernet Franc

1/3 Cup Pitted Sliced Kalamata Olives
2 Tbsp. Sliced Mint Leaves
Spaghetti or Other Noodles, Cooked

In a large bowl, mix all ingredients together by hand. Form into 2 inch meatballs.

In a large saucepan, heat 2 tablespoons olive oil. Brown meatballs on all sides over medium heat. Add stock, not to cover them, but to come about halfway up the meatballs. Add wine, oregano, salt and lemon juice, bring to a simmer, cover and let simmer for about 20 minutes until they are all cooked through.

Garnish with olives and mint and serve over pasta.