These feta stuffed American lamb meatballs are made in the air fryer! Not only does it cook without any additional oil, things like these lamb meatballs keep their shape and cook evenly resulting in the juiciest end result! The best part about it is that it only takes 8-10 minutes depending on which air fryer you have. You may have to work in batches but I promise it’s worth it says The Daley Plate.
Prep Time15 minsCook Time25 minsTotal Time40 mins
1 tbsp olive oil
1 medium yellow onion; finely diced
1 lb ground American lamb
1 extra large egg
4 garlic; finely minced
0.50 tsp kosher salt
0.25 tsp cracked black pepper
1 tsp lemon pepper seasoning
1 tbsp lemon zest; fresh
1 tbsp oregano; freshly chopped
1 tbsp dried parsley
1 kalamata olives; chopped
4 feta; french style (like Valbreso)
Garnish Ideas
fresh dill
oregano
mint
parsley
chives
Feta Sauce
4 feta; french style (like Valbreso)
0.50 cup plain yogurt
1 garlic; made into a paste
1 small lemon; zest and juice
2 tbsp fresh herbs (dill, oregano, parsley, chives)
1Heat olive oil in a skillet over medium heat. Add chopped onions and caramelize for 5-10 minutes until golden around the edges. Remove from skillet with a slotted spoon and allow to cool slightly before proceeding with the recipe.
2Place lamb, egg, garlic, spices, zest and olives in a bowl. Use a fork to gently combine until the mixture comes together.
3Weigh out 2-ounce portions - You will have 10 meatballs. Use clean hands to gently make a dent in the center of each meatball, placing some feta cheese in the center and closing to seal. Repeat until all meatballs are stuffed with feta.
4Place meatballs on the wire rack of an air fryer and cook at 350F for 8 minutes per batch. If using the oven, cook at the same temperature for the same amount of time. For a medium temperature, the internal temperature of the meatballs should be 160F.
5Using tongs, carefully remove meatballs from the air fryer and place on a serving platter. Scatter with fresh herbs and serve warm with feta sauce.
Feta Sauce
6 Combine all ingredients in the bowl of a food processor and pulse until smooth. Keeps in the fridge covered for up to three days.
Notes: Don’t have an air fryer? No problem! Simply line a sheet pan with parchment paper and cook at the same temperature for the same amount of time in the oven or in a skillet on your stovetop.
Recipe and photographs courtesy of the American Lamb Board and The Daley Plate.
Ingredients
1 tbsp olive oil
1 medium yellow onion; finely diced
1 lb ground American lamb
1 extra large egg
4 garlic; finely minced
0.50 tsp kosher salt
0.25 tsp cracked black pepper
1 tsp lemon pepper seasoning
1 tbsp lemon zest; fresh
1 tbsp oregano; freshly chopped
1 tbsp dried parsley
1 kalamata olives; chopped
4 feta; french style (like Valbreso)
Garnish Ideas
fresh dill
oregano
mint
parsley
chives
Feta Sauce
4 feta; french style (like Valbreso)
0.50 cup plain yogurt
1 garlic; made into a paste
1 small lemon; zest and juice
2 tbsp fresh herbs (dill, oregano, parsley, chives)
Directions
1Heat olive oil in a skillet over medium heat. Add chopped onions and caramelize for 5-10 minutes until golden around the edges. Remove from skillet with a slotted spoon and allow to cool slightly before proceeding with the recipe.
2Place lamb, egg, garlic, spices, zest and olives in a bowl. Use a fork to gently combine until the mixture comes together.
3Weigh out 2-ounce portions - You will have 10 meatballs. Use clean hands to gently make a dent in the center of each meatball, placing some feta cheese in the center and closing to seal. Repeat until all meatballs are stuffed with feta.
4Place meatballs on the wire rack of an air fryer and cook at 350F for 8 minutes per batch. If using the oven, cook at the same temperature for the same amount of time. For a medium temperature, the internal temperature of the meatballs should be 160F.
5Using tongs, carefully remove meatballs from the air fryer and place on a serving platter. Scatter with fresh herbs and serve warm with feta sauce.
Feta Sauce
6 Combine all ingredients in the bowl of a food processor and pulse until smooth. Keeps in the fridge covered for up to three days.
Feta Stuffed American Lamb Meatballs with Fresh Herbs and Creamy Feta Sauce
Leave a Reply
Want to join the discussion?Feel free to contribute!