April 8th, 2012
Recipe courtesy of The Cocktail Chef by Dinah Koo & Janice Poon. For more information about The Cocktail Chef, contact Dinah Koo at www.kooandco.com
Preheat the oven to 375°F. Heat oil in a medium saute pan on medium-high heat. Add onion and garlic and saute until soft and golden, about 5 minutes. Transfer to a large mixing bowl. Stir in eggs, Worcestershire sauce, Dijon mustard, parsley, rosemary, bread crumbs, salt and pepper. Add lamb and mix until well combined.
Spoon one heaping tablespoon of the lamb mixture into your hands and form into a ball. Push one cube of feta into the ball, re-rolling it if necessary so feta is completely covered. Transfer to a baking sheet with raised edges. Repeat with the lamb mixture and feta. You should have 50 to 60 meatballs. Roast for 15 to 20 minutes, or until golden brown.