Feta Stuffed American Lamb Meatballs with Fresh Herbs and Creamy Feta Sauce

Prep Time

15 min

Cook Time

 30 min

Total Time

45 min


10 Meatballs



  • 1 tablespoon olive oil
  • 1 medium yellow onion, (finely diced)
  • 1 pound ground American Lamb
  • 1 extra large egg
  • 4 cloves garlic, (finely minced)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper
  • 1 teaspoon lemon pepper seasoning
  • 1 tablespoon fresh lemon zest
  • 1 tablespoon freshly chopped oregano
  • 1 tablespoon dried parsley
  • 1 ounce chopped kalamata olives
  • 8 ounces French-style feta, (divided)

To serve: fresh dill, oregano, mint, parsley, chives

Feta Sauce:

  • 4 ounces feta (from above)
  • 1/2 cup plain yogurt
  • 1 clove garlic made into a paste
  • 1 small lemon, zest and juice
  • 2 tablespoons fresh herbs (dill, oregano, parsley, chives)


Heat 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.

Place lamb, egg, garlic, spices, zest and olives in a bowl. Use a fork to gently combine until the mixture comes together. 

Weigh 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. 

Place meatballs on the wire rack of an air fryer and cook at 350 degrees F 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 160 degrees F.  Using tongs, carefully remove meatballs from the air fryer and place on a serving platter. Scatter with fresh herbs and serve warm with feta sauce.

 To make the feta sauce:

Combine all ingredients in the bowl of a food processor and pulse until smooth. Keeps in the fridge covered for up to three days.

Note: 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.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.

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