For the meatballs
- 2 lbs. Ground Lamb
- 1 cup panko bread crumbs
- 2 eggs
- 1 Tbsp. ground cumin
- 1Tbsp. ground coriander
- 1 Tbsp. ground turmeric
- 2 tsp. smoked paprika
- 1/4 cup dried parsley
- 1 tsp Steak Salt
- 4 garlic cloves, minced
- 1 small onion, minced
- 1 Tbsp. fresh mint, minced
Meatball Glaze
- 1/4 cup chopped pistachios
- 1/4 cup butter, melted
- 1/4 cup Mike's Hot Honey
Mix butter & Hot Honey in a small bowl and set aside.
Whipped Feta
- 1- 8oz block of feta, drained
- 3/4 cup Greek yogurt
- 2 Tbsp Mikes Hot Honey plus additional for drizzle
- 1 Tbsp lemon juice
- 2-4 Tbsp Olive oil
- 1 Tbsp. lemon zest
Using a blender, combine above ingredients except olive oil. Begin blending and slowly add olive oil until whipped feta is smooth. Spoon in to a serving bowl and drizzle with Hot Honey & lemon zest.
Meatball Directions
Preheat oven to 350 degrees. In a large bowl combine and gently fold together until mixed. Do not overmix. Form meatballs roughly the size of golf balls, makes about 24.
Place meatballs on baking sheet giving them enough space not to touch and evenly cook. Bake for about 25-30 minutes or until completely browned. Remove from oven and baste with honey butter and crushed pistachios. Serve with whipped feta.
