This Rosemary Aussie Lamb Meatballs recipe takes the humble meatball into the stratosphere! The feta cheese makes it extra moist, and gives the recipe a Mediterranean flair. Own your next party with this signature appetizer.
To watch a quick video to see how easily these meatballs can be made, just click here!
Find our other original Aussie lamb recipes at this link and “own your party” with as many as you choose!
These bake up nicely in a 350°F oven in about 20 minutes and they freeze well, too.
Ingredients
- 2 tablespoons plus 4 tablespoons olive oil, divided
- 2 cups diced onion
- 3 minced garlic cloves
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon Greek seasoning
- 2 pounds ground lamb
- 2 cups breadcrumbs
- 4 large eggs
- 1/4 cup chopped fresh parsley
- 3 minced garlic cloves
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 1/2 cups crumbled feta cheese
Preparation
- 1 Heat 2 tablespoons olive oil in saute pan over medium heat.
- 2 Add onions and garlic; saute until tender. Remove from heat; fold in rosemary and Greek seasoning. Cool.
- 3 Combine Australian ground lamb, breadcrumbs, eggs, parsley, salt and pepper in a large bowl and gently mix.
- 4 Add feta and cooled onion mixture to ground lamb.
- 5 Form into 1-ounce meatballs.
- 6 Sauté meatballs in olive oil for 10 minutes over medium heat or until fully cooked.
- 7 Skewer on trimmed fresh rosemary sprigs if desired.
