Chef Emily Ellyn’s Greek Lamb Meatballs with Avocado Feta Dipping Sauce make a simple and healthy small-bites meal loaded with big flavor. Serve as appetizers, a hearty brunch offering, or enjoy as a satisfying weeknight dinner.
Prep Time: 20 minutes
Cook Time: 15-20 minutes
Yield: 12 meatballs
Preheat the oven to 350°F.
In a large mixing bowl, coat your hands with olive oil and mix all of the lamb meatballs together. Work all of the ingredients together until well incorporated and then roll the meat into approximately 3-tablespoon size balls. (This mixture makes about 12 meatballs that are slightly larger than golf balls.)
In a large oven-proof sauté pan, heat 2 tablespoons olive oil on medium heat until oil is sizzling. Carefully add the meatballs to the hot oil and allow to brown on all sides, about 2 minutes per side. When all sides are browned, transfer pan to the middle rack of the oven and bake for 5 minutes or until meatballs are cooked through.
Meanwhile, make the Avocado Feta Dipping Sauce. Combine all ingredients in a food processor or blender and blend until smooth and creamy. Add a tablespoon or two of water, as needed, to thin the sauce to desired thickness. Taste and adjust salt and pepper to preference.
To serve, spoon Avocado Feta Dipping Sauce into a bowl and garnish with Frigo® Feta Cheese Crumbles and toasted pine nuts. As an appetizer, place meatballs alongside a dipping bowl. To make a meal, pile plates with couscous, meatballs, Frigo® Feta Cheese Crumbles, cucumber, tomatoes, and greens. Enjoy!