Ingredients
- 1 large egg
- 1 /4 cup milk
- 1 /4 cup dry breadcrumbs
- 2 tablespoons minced shallot or onion
- 1 cup cumbled feta
- Kalamata olives?
- 1 tablespoon olive oil optional, only if your lamb is very lean
- large pinch kosher salt
- freshly ground black pepper to taste
- 1 pound ground lamb
- Thawed Puff Pastry sheets
Preparation
Step 1
Move a rack to upper third of oven and preheat to 425°F. Line a baking sheet with parchment paper. In a large bowl, whisk together egg and milk. Stir in shallot, parsley, feta, olive oil (only if your ground lamb is very lean), salt and pepper. Add lamb and mix just until combined (don't overmix or your meatballs will be tough). Scoop meatballs out with a 2-tablespoon scoop or heaping standard tablespoon and place in a ragged mound on a prepared baking sheet. Repeat with remaining lamb mixture leaving space around each meatball. Gently roll each mound to form a ball. Bake meatballs until cooked through and lightly browned, about 10 minutes.
Cool.
Garnish with mint & feta.
Wrap in puff pastry.
Just before serving, bake in 350- degree oven until pastry is golden.