Cooking Instructions
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Step 1
Add
Ground Lamb (1 lb)
,
Large Egg (1)
,
Panko Breadcrumbs (1/4 cup)
,
White Onions (1/4 cup)
,
Fresh Oregano (1 Tbsp)
,
Fresh Parsley (1/2 Tbsp)
,
Garlic (2 cloves)
,
Kosher Salt (1/2 tsp)
, and
Ground Black Pepper (1/2 tsp)
to a large bowl.
Step 2
Gently combine with your hands or a wooden spoon. Roll mixture into 17-18 evenly-sized meatballs, approximately 1 1/4 ounces each.
Step 3
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.
Step 4
Preheat oven to 350 degrees F (180 degrees C).
Step 5
To the skillet, add
Shallot (1)
and
Garlic (1 clove)
. Saute for 2-3 minutes over medium heat until soft, stirring often.
Step 6
Pour in
White Wine (1/3 cup)
to deglaze the pan, stirring to scrape up any browned bits in the pan. Add
Chicken Broth (1/4 cup)
and allow to simmer for about 2 minutes.
Step 7
Using your hands, crush
Canned Diced Tomatoes (1 1/2 cups)
and add to skillet along with
Fresh Oregano (1 Tbsp)
,
Paprika (3/4 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.
Step 8
Place in oven uncovered and bake for 20-25 minutes, until sauce is reduced, stirring once.
Step 9
Remove from oven and stir to coat with sauce. Sprinkle with
Crumbled Feta Cheese (1/4 cup)
and
Black Olives (1/4 cup)
, then return to oven for 5 minutes.
Step 10
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.
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