Directions

Preheat the oven to 350°F.

In a large mixing bowl, coat your hands with olive oil and mix all of the lamb meatballs together. Work all of the ingredients together until they’re well incorporated and then roll the meat into balls approximately the size of 3 tablespoons. (This mixture makes about 12 meatballs that are slightly larger than golf balls.)

In a large, oven-proof sauté pan, heat 2 tablespoons of olive oil on medium heat until the oil is sizzling. Carefully add the meatballs to the hot oil and allow them to brown on all sides, about 2 minutes per side. When all the sides are browned, transfer the pan to the middle rack of the oven and bake them for 5 minutes or until the meatballs are cooked through.

Meanwhile, make the Avocado Feta Dipping Sauce by combining all of the ingredients in a food processor or blender and blending until it’s smooth and creamy. Add a tablespoon or 2 of water, as needed, to thin the sauce to your desired thickness. Taste and adjust the salt and pepper to your preference.

To serve, spoon the Avocado Feta Dipping Sauce into a bowl and garnish it with Frigo® Crumbled Feta Cheese and toasted pine nuts. As an appetizer, place the meatballs alongside a dipping bowl. To make a meal, pile plates with couscous, meatballs, Frigo® Crumbled Feta Cheese, cucumber, tomatoes and greens and drizzle the Avocado Feta Dipping Sauce over everything.

Enjoy!

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.