This recipe is sponsored by the American Lamb Board, but all opinions expressed are my own. I’m a huge fan of American Lamb and I’m proud to call the American Lamb Board a partner. Thank you for your support.

There is no doubt, meatballs are one of our favorite things to make and eat. I’m always trying to find variations using our favorite cuts of meat and ingredients. Lamb has always had a solid place in my diet as a South African, where it is probably the most popular protein and is enjoyed in various ways throughout the year. When I moved to America I made it my mission to source fresh lamb to keep traditions alive and I was so happy with the quality and taste of American lamb. It was easy to introduce my husband DJ to lamb (He did not grow up eating lamb) and the mild taste of ground American lamb made it easy for him to begin enjoying the delicious flavor. He’s a pro now and asks for lamb often, choosing it as his go to at restaurants and (slowly) learning to prepare traditional South African dishes like potjiekos with American lamb.

Mellow and mildly flavored, ground lamb contains lean meat and trimmings from the leg, loin, rib, shoulder, flank, neck, breast or shanks. It is readily available and the perfect substitute for ground beef in many recipes. Some of our quick and easy weeknight dinners include these meatballs, meatloaf, burgers, pasta dishes with meat sauce and kabobs! It’s great to switch things up and the great thing about ground lamb is it’s extremely versatile.

When looking for ground lamb at your grocery store, make sure it’s American lamb which is much fresher in my opinion, because it hasn’t travelled far to get to your plate. The American Lamb website has a lot of useful information for you to read - Click this link for the various cuts of lamb available to you, cooking times for those cuts and a vast selection of delicious and adventurous recipes with American lamb.

Tell me about the meatballs!

Did you know that olives are one of the largest crops in South Africa? We have a huge olive industry and export them to many different countries. I try to use my favorite kalamata olives wherever possible and chopping them up finely to use in this recipe gave these feta stuffed American lamb meatballs a pop of unexpected flavor. If you prefer, substitute kalamata olives with tangy green castelvetrano olives or your favorite variety. Olives and lamb make the best pair!

These feta stuffed American lamb meatballs are made in the air fryer! Why, oh why did I wait this long to get an air fryer? Not only does it cook without any additional oil, things like these lamb meatballs keep their shape and cook evenly resulting in the juiciest end result! The best part about it is that it only takes 8-10 minutes depending on which air fryer you have. You may have to work in batches but I promise it’s worth it.

Don’t have an air fryer? No problem! Simply line a sheet pan with parchment paper and cook at the same temperature for the same amount of time in the oven or in a skillet on your stovetop.

Feta Stuffed American Lamb Meatballs with Fresh Herbs and Creamy Feta Sauce
Prep Time: 15 minutes | Cook Time: 20-30 minutes | Makes: 10

Ingredients:
I tablespoon olive oil
1 medium yellow onion, finely diced
1 lb ground American lamb
1 extra large egg
4 cloves garlic, finely minced
1/2 teaspoon kosher salt
¼ teaspoon cracked black pepper
1 teaspoon lemon pepper seasoning
1 tablespoon fresh lemon zest
1 tablespoon freshly chopped oregano
1 tablespoon dried parsley
1 -ounce chopped kalamata olives
8 - ounces French-style feta (I love Valbreso), divided
To serve: fresh dill, oregano, mint, parsley, chives

Feta Sauce:

4 -ounces feta (from above)
½ cup plain yogurt1 clove garlic made into a paste
1 small lemon, zest and juice
2 tablespoons fresh herbs (dill, oregano, parsley, chives)

Method:

Heat olive oil in a skillet over medium heat. Add chopped onions and caramelize for 5-10 minutes until golden around the edges. Remove from skillet with a slotted spoon and allow to cool slightly before proceeding with the recipe.

Place lamb, egg, garlic, spices, zest olives and caramelized onions in a bowl. Use a fork to gently combine until the mixture comes together.

Weigh out 2-ounce portions - You will have 10 meatballs. Use clean hands to gently make a dent in the center of each meatball, placing some feta cheese in the center and closing to seal. Repeat until all meatballs are stuffed with feta.

Place meatballs on the wire rack of an air fryer and cook at 350F for 8 minutes per batch. If using the oven, cook at the same temperature for the same amount of time. For a medium temperature, the internal temperature of the meatballs should be 160F. Using tongs, carefully remove meatballs from the air fryer and place on a serving platter. Scatter with fresh herbs and serve warm with feta sauce.

To make the feta sauce:

Combine all ingredients in the bowl of a food processor and pulse until smooth. Keeps in the fridge covered for up to three days.