Make Ahead

LambBalls (named, while giggling, by my two boys)

March 24, 2010
0 Ratings
Author Notes

I make these as an appetizer all the time, especially when there are kids involved, as they are an all ages pleaser and easy. I vary ingredients, depending on picky taste buds and don't think I've ever made it the exactly the same as the last time. The tart of the sour cherries cuts through the gaminess of the lamb and the feta is a nice surprise. It's nothing crazy but yummy. —BrooklynBridget

  • Serves 4
  • 1 pound ground lamb
  • 1/2 cup bread crumbs (I used semolina bread)
  • 3 tablespoons rosemary
  • 2 large cloves garlic
  • 1 egg
  • 1 zest of lemon
  • 1 cup feta, crumbled
  • 3/4 cup dried cherries, chopped fine
  • salt and pepper to taste
In This Recipe
  1. In food processor, add dried bread, rosemary, garlic and pulse until bread is crumbed and ingredients are combined.
  2. In mixing bowl, add lamb, egg, bread crumb mixture,lemon zest, dried cherries. Mix with hands until well combined.
  3. Crumble feta into lamb mixture and gently fold in with hands. Try to keep the feta in larger pieces.
  4. Roll into balls (about 1" diameter), put on cookie sheet, and bake on 425 for about 15 minutes or until slightly pink in center. Loosen and turn throughout cooking to retain shape.
  5. Enjoy!

See what other Food52ers are saying.

  • BrooklynBridget
  • mrslarkin

2 Reviews

Author Comment
BrooklynBridget March 25, 2010
Just forks/toothpicks- no sauce. I"ve served with basmati for my boys for dinner. Have also thought about some sort of swiss chard wrap. Meatball, then, feta, then swiss chard wrap and bake. :-) have fun.
mrslarkin March 25, 2010
The, um, LambBalls, (hee hee) sound delicious! How do you like to serve them? With sauce/without?