Taste Pure NatureNew Zealand Beef & Lamb

Taste Pure Nature
New Zealand Beef & Lamb

Recipes & Tips

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.
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