Lamb Meatballs with Olives and Feta

Add Ground Lamb (1 lb), Farmhouse Eggs® Large Brown Egg (1), Panko Breadcrumbs (4 Tbsp), White Onions (4 Tbsp), Fresh Oregano (1 Tbsp), Fresh Parsley (2 tsp), Garlic (2 cloves), Kosher Salt (1/2 tsp), and Ground Black Pepper (1/2 tsp) to a large bowl.

Gently combine with your hands or a wooden spoon. Roll mixture into 17-18 evenly-sized meatballs, approximately 1 1/4 ounces each.

Heat Canola Oil (1 Tbsp) in a cast iron or oven-safe skillet over medium heat until hot. Arrange meatballs in a single layer and brown on all sides, about 20 minutes. Remove meatballs to a paper towel-lined plate and drain all but 1 tablespoon of fat from the skillet.

Preheat oven to 350 degrees F (180 degrees C).

To the skillet, add Shallot (1) and Garlic (1 clove). Saute for 2-3 minutes over medium heat until soft, stirring often.

Pour in White Wine (1/3 cup) to deglaze the pan, stirring to scrape up any browned bits in the pan. Add Chicken Broth (4 Tbsp) and allow to simmer for about 2 minutes.

Using your hands, crush Canned Diced Tomatoes (1 1/2 cups) and add to skillet along with Fresh Oregano (1 Tbsp), Paprika (1/2 tsp), and Ground Black Pepper (1/4 tsp), Stir to combine and bring to a simmer. Add meatballs back to pan, stirring to coat with sauce.

Place in oven uncovered and bake for 20-25 minutes, until sauce is reduced, stirring once.

Remove from oven and stir to coat with sauce. Sprinkle with Crumbled Feta Cheese (4 Tbsp) and Black Olives (4 Tbsp), then return to oven for 5 minutes.

Remove from oven and garnish with Red Onions (to taste) and additional fresh oregano if desired and serve immediately on top of rice or with crusty bread.