Lamb meatballs with spiced tomato sauce, mint, and feta from The A.O.C. Cookbook (page 277) by Suzanne Goin

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • Cookie24 on March 07, 2018

    Made the meatballs only, not the sauce. The meatballs were delicious with just the right amount of spice. Followed the recipe except for used my own tomato sauce, then topped with mint and feta. The meatballs were tender and flavorful, especially with the mint and feta on top.

  • clcorbi on October 29, 2017

    Made these again with half lamb and half beef--still delicious. My favorite meatball recipe.

  • clcorbi on May 31, 2017

    Delicious. I have made these meatballs before, following the adapted NYT recipe. Last time I subbed lemon juice and zest for the orange, and used dried herbs rather than fresh. This time, I followed the recipe as written, using orange juice and fresh herbs, and the result was--predictably--much more delicious. The orange juice really adds something special! I finished these meatballs on the stovetop rather than in the oven, by searing them till quite brown in a skillet and then dropping them into the sauce pan, covering, and simmering for about 20 min. Tossed with some ziti, these made a lovely and pretty weeknight-friendly dinner. Don't skip on the feta and mint garnish--it is really just the cherry on top of a pretty perfect combination of flavors.

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