I often find that if I’m making something that freezes well, why not double or triple the recipe? I often do this with sauces, condiments, caramelized onions and especially this recipe , Lamb & Feta Meatballs. If I make a single recipe I get approximately 16-18 meatballs. Two weeks ago I quadrupled the recipe using 4 pounds of ground lamb and made 60 (enough for 5-6 meals)!!
These little orbs are versatile and full of flavor. Plate them with last weeks recipe for Roasted Sweet Pepper and Tomato Sauce, place them in a pita with tomato and tahini sauce, use them in spaghetti and meatballs, serve them with tzatziki sauce. You can serve them as an appetizer by stabbing them with bamboo skewers with a sauce on the side. You get the idea. They freeze beautifully, so with a little effort, you are ready for a quick delicious option at a moments notice. If you have a food saver you are golden, if not, place frozen meatballs in a quart freezer bag and remove as much air as possible.
LAMB AND FETA MEATBALLS
INGREDIENTS:
1 pound grass-fed ground lamb
4 ounces feta, crumbled
2 tablespoons fresh thyme leaves
3 garlic cloves, grated on micro-planer
1/2 cup fresh parsley, chopped
1 cup fresh breadcrumbs, without crusts, pulsed in a food processor
1/2 teaspoon ground cinnamon
Kosher salt and fresh ground black pepper to taste
1 tablespoon extra-virgin olive oil
Lamb meatballs ready to freeze
Frozen meatballs vacuumed sealed
INSTRUCTIONS:
If making a single batch, preheat oven to 425 degrees F. Line a large baking sheet with parchment paper (you will use two of these to freeze the meatballs prior to vacuum sealing them if doubling or tripling your recipe).
In a large mixing bowl, place the ground lamb, feta, thyme leaves, garlic, breadcrumbs, ground cinnamon, olive oil, along with salt and pepper and mix thoroughly with your hands. Using a meatball scoop or your hands, shape into golf ball size balls. You should end up with about 18 meatballs, placing them uniformly on baking sheet about 1 1/2 inches apart.
If freezing extra, place sheet in freezer overnight. Once frozen place 10-12 meatballs in a vacuum seal bag or freezer bag and seal. To defrost place bag in sink of cool water for about an hour. If making a single batch place in oven for 15-20 minutes, or until browned. Serve hot.
Ready for future eating!
Delicious!
“Preserving food is an excellent bank account.”
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