I promised to write down the lamb meatball recipe I made this week. These were so good friends. I think I get the flavor profile down from my favorite spicy meatballs at Cava I cannot wait to make them again.
Mary’s Zippy Lamb Meatballs w/Harissa
2/3 cup milk
1 cup of bread crumbs
2 finely minced shallots
2 lb ground lamb
2 whole eggs
3 tablespoons finely chopped flat-leaf parsley
2 tablespoons Spicy Harissa (more of you want the meatballs spicier.)
3 teaspoon dried oregano
kosher salt and pepper
1/4 cup feta cheese, crumbled
Preheat the oven to 375 degrees. In a bowl, combine the bread crumbs and milk. Let sit ten minutes. Add in minced shallot, ground lamb, egg, parsley, eggs, Spicy Harissa, feta, and dried oregano. Season with salt and pepper combine ingredients together.
Shape the mixture into 1.5-inch meatballs. Spray cookie sheet with Pam. Place meatballs on cookie sheet, five across.
Bake for 20 minutes. Serve with red sauce or on top of a salad, Cava style