This is one of my go-to ground lamb recipes—so easy and delicious!

INGREDIENTS

· 1 tablespoon olive oil

· 1 medium yellow onion, finely diced

· 1 pound ground American Lamb

· 1 extra large egg

· 4 cloves garlic, finely minced

· 1/2 teaspoon kosher salt

· 1/4 teaspoon cracked black pepper

· 1 teaspoon lemon pepper seasoning

· 1 tablespoon fresh lemon zest

· 1 tablespoon freshly chopped oregano

· 1 tablespoon dried parsley

· 1 ounce chopped kalamata olives

Feta Sauce:

· 4 ounces feta

· 1/2 cup plain yogurt

· 1 clove garlic made into a paste

· 1 small lemon, zest and juice

· 2 tablespoons fresh herbs (dill, oregano, parsley, chives)

DIRECTIONS

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, zest and olives in a bowl. Use a fork to gently combine until the mixture comes together.

Weigh out 2-ounce portions - You will have 10 meatballs.

Place meatballs on the wire rack of an air fryer and cook at 350F for 8 minutes per batch. If using the oven, cook at the same temperature for the same amount of time. For a medium temperature, the internal temperature of the meatballs should be 160F. Using tongs, carefully remove meatballs from the air fryer and place on a serving platter. Scatter with fresh herbs and serve warm with feta sauce.

To make the feta sauce:

Combine all ingredients in the bowl of a food processor and pulse until smooth. Keeps in the fridge covered for up to three days.