Lamb Meatballs and Snap Peas with Feta and Mint
Juicy and tender lamb meatballs; snap peas for fresh crunch and feta for rich creaminess. Tangy sumac and the freshness of lemon and mint brighten it up.
- 1 lb. Ground Lamb
- 2 tbsp. Sour Cream
- 1/2 cup Chopped Fresh Cilantro
- 1 tsp. Cumin
- 1 tsp. Kosher Salt
- 1 tsp. Onion Powder
- 1 tsp. Fresh Cracked Black Pepper
- 2 tbsp. Minced Fresh Garlic
- 1 tbsp. Olive Oil
- 8 oz. Snap Peas
- 2 tbsp. water
- 1 Scallion, sliced
- Chopped Fresh Mint, for serving, to taste
- Crumbled Feta, for serving, to taste
- Sumac, for serving, to taste
- Lemon Wedges, for serving
With your hands, mix lamb, sour cream, cumin, cilantro, Kosher salt, pepper, and garlic in a bowl until herbs and spices are well-distributed.
With a 2 tablespoon measuring spoon or cookie scoop, scoop lamb mixture into about 13 meatballs. Gently form into balls with your hands.
Over medium-high heat, heat olive oil in a large skillet. Once hot, reduce heat to medium and carefully add meatballs to the pan.
Turning regularly to ensure evening browning, brown all sides of the meatballs, about 7 minutes total.
Temp the meatballs and if their temperature is at or around 120 degrees, add the snap peas and water to the pan and cover. Cook for 5 minutes.
Temp the meatballs again, they are done when they reach an internal temperature of 160 degrees. If they aren't there yet, cover and cook for one more minute and check again.
When the meatballs are cooked through, add the scallions and stir to combine, then turn off the heat.
Transfer meatballs and snap peas to a plate using a slotted spoon and top with feta, mint and sumac. Serve with lemon wedges.