This dish was 100% inspired by Teighan at Half Baked Harvest. I mean, after you spend all night scrolling
through her Instagram, how do you not want to eat everything. I'm not too sure what her recipe is but just
looking at that whipped feta made me drool and inspired me... so here we are. I served the delicious lamb
meatballs and whipped feta with some fresh pomegranates, turmeric rice, sliced cucumbers, and some
chopped parsley. It made for a delicious meal with tons of yummy leftovers that lasted me the week and
they freeze really well too!
I start off by first caramelizing the garlic and onion because it imparts so much good flavor that the extra
10 - 15 minutes is so worth it. Another ingredient giving this dish crazy amounts of flavor are the
sourdough bread crumbs. If you are a sourdough home baker like me, you might have some extra
sourdough bread left over. Instead of freezing it like most people, I like to blitz it in my food processor
into panko like pieces and bake them in a bit of avocado oil. Its great to have on hand for soups, salad,
For the feta, just give it a good blitz in the food processor until it turns into this creamy and thick sauce.
If you don't have any ricotta don't worry about it. You can use plain or greek yogurt, oil, or even just water
works well too. It super versatile and honestly works well with anything. A dip for veggies, add a dollop
in your soup, or even a salad! It's super flavorful, creamy, delicious, and reminds me of a way tastier
version of a white sauce!
Lamb Meatballs with Whipped Feta
1 small onion, diced
4 cloves of garlic, diced
2 tablespoons of avocado oil
1 pound of ground lamb
3 teaspoons of cumin
2 teaspoons of oregano
2 teaspoons of mint
2 teaspoons of salt
1 teaspoon of black pepper
1 teaspoon of lemongrass
1 teaspoon of smoked paprika
1/2 teaspoon of coriander
1 1/2 cups sourdough breadcrumbs or regular panko
1/2 cup water or milk
2 ounces of feta
1 ounces of ricotta
In a large pan add in 2 tablespoons of oil, 1 diced small onion, and 4 cloves of diced garlic on medium heat. Slowly cook and caramelize the onion and garlic. After 10 - 15 minutes everything should be golden and see through.
In a large bowl mix together the ground lamb, 3 teaspoons of cumin, 2 teaspoons of oregano, 2 teaspoons of mint, 2 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of lemongrass, 1 teaspoon of smoked paprika, 1/2 teaspoon of coriander, 1 1/2 cups sourdough breadcrumbs, 1 egg, 1/2 cup water or milk, and the caramelized garlic and onion until everything is combined. Using a 2 tablespoon ice cream scoop or two tablespoons, scoop out your the lamb and form your balls.
In the same pan that you cooked your onions in, add in a bit more oil to coat the pan if needed and set the flame to medium low. Place a single layer of meatballs down and slowly sear them. Turn them every couple of minutes making sure to sear all the sides and not burn them. This should take about 20 minutes per batch of meatballs.
Once the meatballs have been cooked, add 2 ounces of feta and 1 ounce of ricotta into a food processor and blitz until smooth and creamy! Serve with rice, cucumbers, pomegranate, and a sprinkling of chopped fresh parsley.