Recipes & Tips

New Zealand Grass-fed Lamb Meatball Sub Recipe

  • Servings: 2
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes

Spoon Fork Bacon’s take on the beloved meatball sub pairs seasoned New Zealand grass-fed lamb meatballs with a feta-herb sauce and arugula for a unique twist on a classic.   


For the Meatballs:

  • 1 lb. New Zealand grass-fed ground lamb (Tip: Look for the Taste Pure Nature logo)
  • 2 tablespoons oil
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • 2 1/2 teaspoons cumin
  • 1 1/2 teaspoons salt
  • 1 teaspoon coriander
  • 1/2 teaspoon black pepper

For the Quick Pickled Red Onions:

  • 1/2 red onion, thinly sliced
  • 3/4 cup white vinegar
  • 1/4 cup water
  • 1 tablespoon sugar
  • 1 teaspoon salt

For Feta-Herb Sauce:

  • 4 oz feta, crumbled
  • 4 oz plain yogurt
  • 1 tablespoon oregano, minced
  • 1 tablespoon chives, minced
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder

To Serve:

  • 2 sub rolls
  • 2 cups arugula
  • 2 oz feta, crumbled


For the Quick Pickled Red Onions:

  • 1. In a small saucepan, add vinegar, water, sugar and salt. Stir together.
  • 2. Place mixture over medium heat and simmer until sugar and salt dissolve, about 2-3 minutes.
  • 3. In a heat-proof bowl, place sliced onion and pour hot vinegar mixture over. Gently stir and set aside. Allow mixture to sit for at least 30 minutes.
  • 4. Once onions are pickled, use immediately or transfer contents to a jar, seal and store in refrigerator for up to 2 months.

For the Meatballs:

  • 5. Preheat oven to 375˚F.
  • 6. Place a saute pan over medium heat and add oil.
  • 7. Once pan is hot, add shallot and garlic and saute for 2-3 minutes. Remove from heat and transfer to a mixing bowl. Slightly cool.
  • 8. In a mixing bowl, combine remaining meatball ingredients with shallot and garlic.
  • 9. Form 2 oz sized meatballs (8 total) and transfer to a parchment lined baking sheet.
  • 10. Bake meatballs for 20 minutes. Transfer meatballs to broiler and broil for 1 to 2 minutes.

For the Feta-Herb Sauce:

  • 11. Place all ingredients into a food processor and blend until smooth. If sauce is still a bit chunky add 1 tablespoon of water at a time (up to 3 tablespoons) and blend until smooth.

To Assemble & Serve:

  • 12. Spread feta-herb sauce on the bottom half of each sub roll and top with arugula, then meatballs.
  • 13. Drizzle meatballs with more sauce, then top with pickled red onions and crumbled feta.
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