Meatballs to me are comfort food. These meatballs are very quick to make and combine what I think of as Greek flavors – lamb, oregano and feta cheese. I cook them in the oven on a metal rack over a roasting tin so that the grease drops into the tin and leaves you with moist but not greasy meatballs. They go nicely with a salad I serve them with a salad as I think a sauce would drown the taste. If you want a new idea for cocktail nibbles make them very small and serve on a toothpick.
1 pound of ground lamb seasoned with salt and freshly ground black pepper
1 tsp. dried oregano
2 oz. feta cheese – crumbled
1 egg – beaten
Place the lamb, oregano and feta in a large bowl and mix well together.
Add beaten egg and mix again, then make into palm of hand size meat balls.
Cook in oven at 350 degrees for between 20 – 30 minutes depending on size of meatball (cut in half to see if cooked).