Ingredients
- 1 pound American Ground Lamb
- 1/4 cup diced red onion
- 2 garlic cloves, (minced)
- 2 tablespoons plain Greek yogurt
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon parley
- 1/4 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1 garlic clove
- 1/2 cup crumbled Feta cheese
- 3-ounce 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 degrees F for 10 minutes. Place under broiler for 5 minutes until browned and internal temperature is 160 degrees F.
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 ground lamb reach an internal temperature of 160 degrees F.
