Rosemary Lamb Meatballs with Feta Cream and Wilted Spinach

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 plates  ·  prep 15 min  ·  cook 22 min  ·  total 37 min  ·  difficulty medium

Baked lamb meatballs are served over wilted spinach with a feta cream sauce. It works well as a simple main course for lunch or dinner.

Per plate

272 g per plate

Ingredients

• 680 g ground lambLamb, Ground
• 1 each eggEgg, Whole, raw
• 30 g parmesan cheeseCheese, Parmesan, hard
• 6 g garlicGarlic, Raw
• 2 g rosemary
• 4 g saltSalt, Table
• 1 g black pepperSpices, Pepper, black
• 100 g spinachSpinach, Raw
• 15 ml olive oil
• 120 ml heavy creamCream, Heavy
• 80 g feta cheeseCheese, Feta

Method

1. Heat the oven to 350°F. Lightly coat a baking dish with part of the olive oil.
2. In a bowl, mix the ground lamb, egg, parmesan cheese, garlic, rosemary, salt, and black pepper until evenly combined. Form the mixture into 16 meatballs.
3. Arrange the meatballs in the prepared dish and brush or drizzle them with the remaining olive oil. Bake for 18 to 20 minutes, until browned and cooked through.
4. While the meatballs bake, set a skillet over medium heat. Add the spinach and cook for 1 to 2 minutes, stirring until wilted.
5. Lower the heat to medium-low. Add the heavy cream and feta cheese, then stir for 3 to 4 minutes until the cheese softens and the sauce thickens slightly.
6. Add the baked meatballs to the skillet and turn them gently in the sauce. Warm for 1 minute, then serve right away.

Tips

• Mix the meatball mixture only until combined so the texture stays tender.
• If the sauce gets too thick, loosen it with a small splash of water.
• Leftovers reheat best over low heat so the sauce stays smooth.