• 1 1/2lbs. ground grass-fed lamb (and/or beef)
• 1 large clove garlic, finely minced
• 1 small onion, finely chopped
• 2 Tbsp. fresh oregano, roughly chopped (or 2 tsp. dried)
• 1 Tbsp. fresh mint, roughly chopped (or 1 tsp. dried)
• 1 tsp. sea salt
• 1/2 tsp. ground black pepper
• 1/4 cup crumbled sheep’s milk feta cheese, optional
• 1/2 of 1 lemon

1. Preheat oven to 400° F.
2. In a large bowl, add the meat and all of the other ingredients, except the lemon. Mix to combine, but don’t overwork the meat. Shape the meat into about 18-20 meatballs.
3. Add the meatballs to a cast iron skillet or other oven-safe dish. Bake for 25 minutes, or until cooked, browned on the outside but a tad pink in the middle, if that’s how you like them. Cook for 30 minutes if you want them more well done.
4. Squeeze the juice from the half lemon over top, and sprinkle on some extra mint and oregano.