Lamb Meatballs w/Orzo Salad

Lamb is not a dish most Americans are familiar with, our love affair with beef, chicken and pork leaves little room for other animal attractions, but I hope to entice you to the farther end of the butcher's glass. Look for lamb that is grass-fed, which is important because it will effect how the lamb tastes as opposed to being fed a diet high in grains which is not what they are accustomed to in nature. If you've ever tried lamb before and found it unappealing you may find yourself re-thinking your palate by trying grass-fed instead.

I'm very particular about meatballs, they are too easily dried out and dense and I'm also particular about their size. Too big and it's hard to eat, too small and they turn to mush in any sauce you serve with them. Having just the right size and density really effects the flavor of a meatball and it can  make or break your dinner. In this case lamb works wonderfully to create a tender and flavorful meatball that doesn't even need a marinara sauce, which would only mask the delicate flavors you worked so hard to create. It's served simply with feta cheese and fresh rosemary on top of an orzo salad mixed with Kalamata olives to give you a dinner with Mediterranean roots.


This meal is not only really easy to put together, it's affordable too! It's actually the first recipe I will be demonstrating for my Feed 4 for Under $20 class in my new position. I will be running a series of classes this fall on how to shop wisely and get the most bang for your buck at the supermarket which isn't always easy to do. Since Joel isn't much of a meat eater I got to try this recipe out on his new office friends over at the Steve Harvey Show when he invited them to dinner last night. Needless to say it got rave reviews or I wouldn't be posting it here.. I also served Lobster Cobbler and perhaps that will make a debut here as well.

I hope you get adventurous and try these grass-fed meatballs, they really are good! If pan frying doesn't appeal to you try baking them in the oven at 350 degrees for about 15 minutes or until they are done in the middle. Let me know what you think!

Lamb Meatballs

Serves 4-6

8 tablespoons water

1 ¼ pound ground lamb

1 large egg

1 cup breadcrumbs, fresh or plain, such as panko

½ cup crumbled feta cheese, ¼ cup more for garnishing

¾ teaspoon table salt

Pinch of red pepper flakes

2 small garlic cloves, minced

1 tablespoon rosemary, chopped, plus more for garnishing

Zest of half a lemon

2 tablespoons oil

In a large bowl, combine all meatball ingredients except oil. Using wet hands, form mixture into small (1 ½ to 2 inch diameter) meatballs.

Heat a large skillet over medium high heat. Add oil and heat it through. Evenly space meatballs in pan and very carefully turn and roll them so that all sides become brown. Drain meatballs on a paper towel-lined plate.

Serve lamb meatballs over orzo salad, top with remaining feta cheese and chopped rosemary.

Orzo Salad

1 cup orzo, cooked

1/4 cup Kalamata olives, chopped

1 tablespoon olive oil

Salt & pepper to taste

Combine all ingredients in a medium bowl. Serve with lamb meatballs.