Stuffed Grass-fed Lamb Meatballs with Feta Cheese Recipe
- Servings: 5-6
- Prep Time: 20 minutes
- Cook Time: 20-30 minutes
Chef George Duran developed this easy and flavorful stuffed meatballs recipe using 100% grass-fed lamb from New Zealand. The pomegranate molasses drizzle adds a dash of sweetness to the savory lamb and feta cheese. The perfect finishing touch!
Tip: This recipe yields 10 meatballs, making it an ideal option for a weeknight meal with family or a game day gathering.
Ingredients:
For the Meatballs:
- 1 lb. New Zealand grass-fed ground lamb (Tip: look for the Taste Pure Nature Logo)
- 3 garlic cloves, finely minced
- 1 tablespoon fresh rosemary, finely chopped
- 1/3 cup Panko breadcrumbs
- 1 teaspoon ground cumin
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground pepper
- 6-8 ounces feta cheese, cut into 3/4-inch cubes
For the Wrap (Optional):
- 1 roll refrigerated crescent roll or pizza dough
- Melted butter
- Dried rosemary
To Serve:
- Pomegranate molasses
Directions:
For the Meatballs:
- 1. Pre-heat oven to 350°F.
- 2. In a medium bowl, mix the first 7 ingredients until combined.
- 3. Divide the meat into 10 equal-sized balls. Take a feta cube and tuck it inside each meatball.
- 4. Place meatballs on a baking sheet and bake until they are fully cooked, about 20-25 minutes. Remove from oven and allow to cool down.
For the Wrap (Optional):
- 5. Divide dough into 10 square pieces, about 3” x 3” each. Gently wrap each meatball with a square piece of dough and place on a greased baking sheet, seam side down.
- 6. Brush each ball with melted butter and sprinkle with dried rosemary.
- 7. Bake in oven at 350°F until golden brown, about 6-8 minutes.
To Serve:
- 8. Serve with drizzled pomegranate molasses.