Ingredients:

  • 450 g ground lamb (15–20% fat)
  • ½ cup (25 g) panko breadcrumbs
  • 3 tbsp (45 ml) whole milk
  • 1 large egg (50 g), beaten
  • ½ cup (75 g) crumbled feta cheese
  • ¼ cup (40 g) finely grated red onion (about ¼ small onion)
  • 3 cloves garlic (9 g), finely minced
  • ¼ cup (10 g) chopped fresh parsley
  • 2 tbsp (4 g) chopped fresh mint
  • 1 tsp (1 g) dried oregano
  • 1 tsp (2 g) ground cumin
  • ½ tsp (1 g) ground coriander
  • ¼ tsp (0.5 g) red pepper flakes
  • ¾ tsp (4 g) kosher salt
  • ¼ tsp (0.5 g) freshly ground black pepper
  • 1 tbsp (15 ml) extra-virgin olive oil
  • 1 lemon, cut into wedges

Instructions:

  1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
  2. In a small bowl, stir the panko and milk together. Let stand 5 minutes until soft and paste-like with no dry crumbs.
  3. In a large bowl, combine the beaten egg, grated red onion, garlic, parsley, mint, oregano, cumin, coriander, red pepper flakes, kosher salt, black pepper, and feta. Add the panade and stir well.
  4. Add the ground lamb. Mix gently with your hands only until evenly combined and the streaks disappear. Do not overwork the mixture.
  5. Optional: refrigerate the mixture for 10 minutes to firm it up for easier shaping.
  6. Shape the mixture into about 20 balls, roughly 2½ tbsp (about 36 g) each. Roll gently between your palms and place on the baking sheet with about 1 inch (2.5 cm) between each.
  7. Drizzle or brush the tops with the olive oil.
  8. Bake 15–18 minutes, until the tops and edges are deep golden brown and an instant-read thermometer inserted into the center reads 160°F (71°C).
  9. Rest the meatballs on the pan for 3 minutes.
  10. Squeeze the lemon wedges over the meatballs just before serving.