- 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
- Preheat oven to 400° F.
- 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.
- 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.
- Squeeze the juice from the half lemon over top, and sprinkle on some extra mint and oregano.