Lamb Meatballs with Olives and Feta

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.

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.

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 (1/4 cup) 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 (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.

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.

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.