Name: Lamb and Feta Meatballs
Ingredients: Enough Fancy Peasant Extra Virgin Olive Oil to fry your meatballs.; 1 1⁄2 lbs of ground lamb; 4 oz. sheep’s feta, crumbled; 2 garlic cloves, minced; 1 bunch of fresh flat-leaf parsley, chopped well; 1 cup fresh sourdough breadcrumb (I use 2 large slices of Bread Alone slices, crusts removed); 1/2 tsp Greek Mountain Oregano Salts; 1/2 tsp cinnamon; 2 tsp pomegranate molasses (optional)

Appetizers

Lamb and Feta Meatballs

These work as an impressive meze or as the main event! Pomegranate molasses have a sweet sharpness that always reminds me of holiday cheer. You can make these up to 5 hours in advanced and warm through before serving.

Ingredients:

Enough Fancy Peasant Extra Virgin Olive Oil to fry your meatballs.
1 1⁄2 lbs of ground lamb
4 oz. sheep’s feta, crumbled
2 garlic cloves, minced
1 bunch of fresh flat-leaf parsley, chopped well
1 cup fresh sourdough breadcrumb (I use 2 large slices of Bread Alone slices, crusts removed)
1/2 tsp Greek Mountain Oregano Salts
1/2 tsp cinnamon
2 tsp pomegranate molasses (optional)

What you'll need

500ML Everything Olive Oil $38

Greek Mountain Oregano Salt $18

Method:

Preheat the oven to 400.
In a large bowl combine the lamb, feta, breadcrumbs, flat-leaf parsley, garlic, cinnamon and Fancy Peasant Greek Mountain Oregano Salts and mix well.
Divide lamb mixture into 15 balls (if you are using a food scale each meatball will weigh about 1.5 oz).
In a large frying pan, warm your oil over medium-high heat. Once hot add meatballs and fry for 5-7 minutes, turning them until browned on all sides.
Transfer meatballs to a parchment lined baking sheet drizzle with pomegranate molasses and bake for 8 minutes until meatballs are cooked through.