Local Lamb Meatballs with Honey Mint Yogurt August 17, 2018 by bbfadmin Did you know? Southwestern Pennsylvania is renowned for grass-fed lamb. Out of the 160 million pounds of lamb grown in the United States, only two percent is grass fed, and the rainy conditions of our region combined with the variety of grasses make for an extra special product. One of our favorite producers is Jamison Farms in Latrobe, PA. With customers like Julia Child and Thomas Keller, Jamison Farms is known for specialty lamb that is cared for with sustainable farming and decades of experience. These meatballs are very easy to make ahead of time and are delicious whether cooked in the oven, over the stove, or on the grill. With the warm weather we’re partial to the grill! Paired with an extra herb-y honey yogurt dip, this dish captures some of the best flavors of our seasonal harvest. Local Lamb Meatballs with Honey Mint Yogurt Serves: 2-4 | Prep Time: 15 minutes | Cook Time: 10-30 minutes Ingredients: For the meatballs: 1 lb. Jamison Farms lamb (or lamb that is available in your area) 1 egg 2 cloves garlic, minced 1/2 chopped onion 2 T. olive oil 1/2 c. feta cheese crumbles 3 T. breadcrumbs salt and pepper to taste For the yogurt: 1 c. full fat plain yogurt healthy handful of fresh mint 2 T. Heritage Select Honey or the new Foragers’ Collection Sweet Orange Blossom Honey 1 T. lemon juice salt to taste For the meatballs: With clean hands, combine lamb, chopped onion, minced garlic, egg, feta, and breadcrumbs in a large mixing bowl. Using your hands or a spatula, combine ingredients thoroughly. Salt and pepper meatball mixture. Take one spoonful of meatball mixture and form into a mini patty. Cook in skillet on the stove (about 1-2 minutes each side). Taste. Add salt and pepper, more cheese, or more garlic to taste. Using a soup spoon or mellon scoop, roll mixture into 2 inch balls and place on a clean baking sheet lined with parchment or plastic wrap. Meatballs can be frozen (and stored in a sealed container) until you’re ready to cook. We enjoy these best over the grill, and they only take a few minutes before a delicious char forms on the outside. Over the stove, saute in a well-oiled pan until they are cooked all the way through (about 5-6 minutes). In the oven, bake at 400 degrees for about 15 minutes, checking after 10 and testing that they are cooked all the way through. For the yogurt: Rough chop mint (stems and all!) with a very dry knife, just passing over the herbs one time. A wet knife and multiple chops tends to bruise delicate herbs. Combine yogurt, mint, honey, and lemon juice. Taste and season. Store in fridge for up to two weeks. To serve: There are a few ways to enjoy this dish. Whether wrapped in a pita, over greens, or between a hamburger bun, we prefer a simple plate with plenty of honey yogurt sauce for a true melody of flavors! Enjoy!