Feta-Mint Meatballs

As evidenced by the only-two-posts-last-month situation, it’s been a really busy summer. I’ve been away every weekend in July, and when I have been here, there have been rooftops and baseball games and beaches to visit.

So you know that only an amazing recipe would have me running to the kitchen. These feta-mint meatballs are exactly that: amazing. Simple to make and full of flavor, they’re just as delicious on their own (perhaps with toothpicks for serving as appetizers?) as they are topping a summery orzo or quinoa salad. While the original recipe (from one of my favorite food bloggers!) keeps it simple, relying solely on the feta and mint to flavor the meatballs, I went H.A.M. with spices: cinnamon, cumin, coriander, cayenne and smoked paprika all go in.

The end result is meaty and minty and faintly spiced and 100% worth turning on the stove for. And when it’s 90 degrees out and there are rooftops and beaches and pools to frequent, that’s a high high compliment.

Feta-Mint Meatballs
Adapted from Bon Appetit
Makes 16 two-inch meatballs

These would be best with ground lamb, but if you can’t find that (or your grocery store is out *ahem Whole Foods*) ground beef works too.

– 1 pound ground lamb or beef

– 2 large garlic cloves, minced

– 1/2 of a medium onion, chopped finely

– 1/2 cup crumbled feta cheese

– 2 tablespoons finely chopped fresh mint

– 1/2 teaspoon ground cumin

– 1/2 teaspoon ground cinnamon

– 1/2 teaspoon ground coriander

– 1/2 teaspoon smoked paprika

– 1/2 teaspoon cayenne

– salt and pepper, to taste

– 1 tablespoon extra-virgin olive oil

1) Combine the ground lamb, garlic, onion, feta, mint, spices, salt and pepper in a large bowl. Form the meat mixture into 12 two-inch-sized meatballs.

2) In a large skillet, heat the olive oil on medium-high until sizzling. Brown the meatballs in batches on all sides, until cooked through (about 5-7 minutes per batch). Serve warm.