Lamb Meatballs with Baked Feta Pasta
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Lamb Meatballs with Baked Feta Pasta
Lamb Meatballs with Baked Feta Pasta
Lamb Meatballs with Baked Feta Pasta
Lamb Meatballs with Baked Feta Pasta
Lamb Meatballs with Baked Feta Pasta
Lamb Meatballs with Baked Feta Pasta
Lamb Meatballs with Baked Feta Pasta
Lamb Meatballs with Baked Feta Pasta
Lamb Meatballs with Baked Feta Pasta
Lamb Meatballs with Baked Feta Pasta
Lamb Meatballs with Baked Feta Pasta

Lamb Meatballs with Baked Feta Pasta

The addition of lamb meatballs to my favorite baked feta pasta turns this Greek meal into a feast.
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner
Cuisine Greek
Servings 4 Served
Calories 356 cal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients
 
 

Lamb Meatballs

  • 1/2 Cup Onion, grated (about half a large onion)
  • 2 Garlic cloves, minced
  • 2 Tbsps. Olive oil
  • 1 Cup day old bread, small diced and soaked in milk (about 1 slice of bread and 1/2 cup milk)
  • 1 Lb. Ground lamb
  • 1 Egg
  • 1 Tbsp. Fresh oregano leaves, chopped
  • 1 Tsp. Ground coriander
  • 1 Tsp. Ground cumin
  • 1/2 Tsp. Ground cinnamon
  • 1/8 Tsp. Fresh grated nutmeg
  • 1/2 Tsp. Kosher Salt
  • Freshly ground black pepper to taste (about 20 grinds)

Baked Feta and Pasta

  • Make the baked feta pasta and add meatballs as directed.

Instructions
 

  • Make the Baked Feta and Pasta recipe and while the sauce is in the oven, prepare and cook the meatballs.
  • In a small skillet, sweat the onion and garlic in 1 tablespoon of olive oil over medium heat until translucent, about 2 minutes. Set aside and let cool.
  • Squeeze the excess milk out of the soaked bread cubes. Loosen the bread so it isn’t all in one ball. It will mix better with the other ingredients if you separate some of the bread before adding to the other items.
  • Place all ingredients in a large mixing bowl and break up the meat and mix in all the other ingredients with a large spoon. Once combined, divide the mixture into 8 even pieces and roll into balls. The meatballs will be wet and soft. That is just the way you want them so they are moist once cooked.
  • In a cast iron skillet, heat remaining tablespoon of oil over medium heat. Add the meatballs and fry in the skillet until golden brown on all sides, about 5 minutes. The meatballs are delicate and will fall apart if not handled carefully. So turn them gently until browned on all sides. They’ll completely finish cooking in the sauce. Remove from the pan and drain on paper towels to remove the excess fat.
  • Once your tomato feta sauce is finished cooking and you’ve broken up the block of feta and combined everything into a sauce, add the meatballs to the sauce and spoon sauce over the meatballs. Let cook five more minutes in the oven before adding the pasta.
  • Add your cooked pasta and combine everything together. Serve the pasta and meatballs in pasta bowls and garnish with fresh oregano leaves. Enjoy!

Nutrition

Calories: 356calCarbohydrates: 2gProtein: 21gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 124mgSodium: 439mgPotassium: 310mgFiber: 1gSugar: 0.1gVitamin A: 106IUVitamin C: 0.4mgCalcium: 55mgIron: 3mg
Keyword dinner
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