Recipe | Lamb Meatballs with Whipped Feta

Lamb Meatballs Foxhollow Farm

Our 100% grassfed lamb is rich and delicious - perfect for everything from summer salads to winter stews. Try out this recipe for Lamb Meatballs with Whipped Feta from The Farmer & The Foodie collaborator, Lindsey McClave.


Makes 20 meatballs

  • 1 lb Foxhollow ground lamb
  • ½ red onion, diced
  • 2 cloves garlic, minced
  • 2 tsp dried oregano
  • ½ tsp red pepper flakes
  • ½ cup panko breadcrumbs
  • 1 egg
  • 1 small bunch parsley, minced
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tbs olive oil

Whipped Feta

  • 8oz feta cheese
  • ⅓ cup cream
  • ¼ cup Greek yogurt
  • 1.5 tbs lemon juice
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ - ⅓ cup olive oil



Preheat the oven to 400°. Warm olive oil in a skillet over medium heat. Once hot, add the onion & saute until softened, 5-7 minutes. Add the garlic, oregano, & red pepper flakes & saute until fragrant, 1 minute. Remove from the heat & set aside.

In a large bowl, combine the lamb, panko, egg, salt, pepper, & cooled onion-garlic mixture. Add 1 tbs of the minced parsley & use clean hands to combine all ingredients together. Using a small ice cream scoop or spoon, form lamb into equal sized balls, around 1.5 tbs of the lamb mixture per ball. Transfer to a rimmed baking sheet & bake for 14 minutes. Check to ensure meatballs are fully cooked through. Remove from the oven & serve atop whipped feta, garnishing with remaining parsley & drizzle of olive oil.

Whipped Feta:

Combine all ingredients except for the olive oil in the bowl of a food processor. Blend until well combined. Once the feta is well broken down, leave the blade running & pour the olive oil in through the feed tube. Taste & add additional salt, pepper, lemon juice & olive until desired

Older post Newer post