Mediterranean Lamb Meatballs were made with the delicious Raider Red ground lamb and tangy Feta cheese. A little different and a lot tasty. Patti made it even better with a creamy Tzatziki sauce for dipping.
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
Mediterranean Lamb Meatballs
A Wood Pellet Grill Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes at 400* (205c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Furitwood BBQ Pellet Blend
Ingredients: Mediterranean Meatballs
- 2lbs. ground lamb, we love Raider Red
- 4 Tablespoons fresh rosemary, chopped fine
- ½ cup red onion, chopped
- 5oz. Feta cheese crumbles
- 2 eggs, beaten
- 2 Tablespoons Butcher BBQ Honey Rub Seasoning
Ingredients: Tzatziki Sauce
- 2 cups plain Greek yoghurt
- 1 ½ cups cucumber, chopped fine
- 2 Tablespoons dried dill
- 2 Tablespoons fresh lemon juice
- 1 teaspoon white pepper
- 2 Tablespoons fresh minced garlic
Mediterranean Lamb Meatballs
A Wood Pellet Grill Recipe
Cooking Directions: Mediterranean Lamb Meatballs
In a large bowl combine lamb with rest of meatball ingredients. Mix thoroughly.
Form into 18 meatballs. In a small bowl blend all sauce ingredients, cover and refrigerate at least one hour.
Preheat your Grill Grates to 400* (205c) and when they are “SCREAMING HOT” gently place your lamb meatballs on them. It was 25 minutes before they released so I could roll them. Keep in mind all meat will stick to a hot grill until it is seared. Then it will release itself without tearing it up when it’s ready. We sprayed our Grill Grates with Duck Fat, a quality cooking spray.
When I was able I rolled my Lamb meatballs and grilled them for another 20 minutes for an internal temperature on 165* (74c) U.S. D. A. Safe All Ground Meat.
When the meatballs reach an internal temperature around 165* (74c) pull them off, cover it and let it rest for 5 to 10 minutes before serving. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Mediterranean Lamb Meatballs
A Wood Pellet Grill Recipe
Mediterranean Lamb Meatballs
A Wood Pellet Grill Recipe
Mediterranean Lamb Meatballs
A Wood Pellet Grill Recipe
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
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Ken & Patti
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