Everything’s better with feta, especially these springtime, Greek-inspired meatballs from food blogger smitten kitchen. Packed with salty feta, garlic, and bright parsley and lemon, these simple meatballs are bathed in an olive-y red sauce. Find the recipe below.
Not just any lamb meatballs, though. My usual approach builds them in a falafel-like manner with cumin, coriander, Aleppo pepper and sesame seeds (I talk about in mybook; Molly Wizenberg did so here) but I’m trying to step back from the cumin-frenzy we’ve been in since the new year (see also: Avocado Cups with Black Bean Confetti Salad, Three Bean Chili, Sizzling Chicken Fajitas and Stuck-Pot Rice with Lentils and Yogurt, seriously) and tried to brighten them up for spring with Greek-like spring flair: lemon, feta, olives, oregano and mint.
Get the recipe on smitten kitchen
Photo by smitten kitchen
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
