Stuffed Lamb Meatballs

With a twist on a traditional dish, these lamb meatballs are stuffed with goat cheese and served with a simple goat cheese sauce. You can also sub out the goat cheese with feta.


  • (1 lb) Ground lamb
  • (1) Large egg
  • (4 cloves) Minced garlic
  • (1 1/2 tsp) Pink himalayan salt
  • (1 tsp) Cracked black pepper
  • (2 tsp) Oregano
  • (1 tbsp) Parsley
  • (1 tbsp) Lemon juice
  • (1 tbsp) Lemon zest
  • (1/4 cup) Chopped kalamata olives
  • (8 oz) Soft goat cheese with herbs
  • (2-3 tbsp) Milk (any kind)
  • (1 tbsp) Olive oil
  • (1) Medium yellow onion, chopped
  • (1/2 cup) Bread crumbs


Preheat oven to 375 degrees F.

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, lemon juice, lemon zest, bread crumbs, and olives in a bowl. Use a fork to gently combing until the mixture comes together. Use clean hands to form 2-inch meatballs. Gently make a dent in the center of each meatball, place some herbed goat cheese in the center, and seal closed. Repeat until all meatballs are stuffed with half of the goat cheese.

Place meatballs on a sheet pan lined with parchment paper. Cook for approximately 15 minutes. For a medium finish, the internal temperature should be 160 degrees F.

While the meatballs are baking, make the sauce. Combine the remaining 4 ounces of herbed goat cheese with milk in a medium bowl, and beat with mixer on medium speed until smooth.

Serve meatballs with goat cheese sauce.

Adapted from American Lamb

by Jodi Schipper