INGREDIENTS
1 lb. American Ground Lamb
1/4 cup diced red onion
2 garlic cloves, minced
2 tablespoons plain greek yogurt
1 tsp. oregano
1 tsp cumin
1 tsp parley
1/4 tsp. black pepper
1/2 tsp sea salt
1 garlic clove
1/2 cup crumbled feta cheese
3 oz. cream cheese, softened
1 teaspoon of chopped fresh rosemary
1/2 teaspoon of chopped fresh thyme
1 tablespoon lemon juice
2 cups thinly sliced English cucumbers
1/4 of finely sliced red onion
1/4 cup of rice wine vinegar
1 teaspoon of honey
1/2 teaspoon avocado oil
1/4 teaspoon of red pepper flakes
1/4 teaspoon of sea salt
DIRECTIONS
Meatballs
To a large bowl add American Ground Lamb, red onion, garlic, yogurt, oregano, cumin, parsley, black pepper and salt. Using a spoon or hands, mix together until well combined. Form into 1" balls and place on a parchment-lined baking sheet. Baked at 425°F for 10 minutes.
Whipped Feta
To a small food processor add 1 garlic clove, feta, cream cheese, rosemary, thyme and lemon juice. Pulse until combined. Set aside.
Pickled Cucumbers
To a small bowl add cucumbers, red onion, rice wine vinegar, honey, avocado oil, red pepper flakes and salt. Toss to combine everything and let side for 10 minutes to marinate.
Assemble
Spread whipped feta on a plate, top with meatballs and garnish with pickled cucumbers.
Note: USDA recommends lamb be cooked to an internal temperature of 160F.
