Ready In


Tre Stelle® Feta Cheese Greek Meatballs in a Lemon Cream Sauce

Tre Stelle® Feta Cheese Greek Meatballs in a Lemon Cream Sauce

Use pre-packaged meatballs as a time saver.

Prep Time:
35 minutes
Ready In:
1 hour or less
Makes approximately 24 meatballs
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Meatballs: 1 pkg | 500 g ground lamb 1/4 cup | 60 mL onion, finely diced 1/2 cup | 113 g Tre Stelle® Feta Cheese, finely crumbled 2 cloves garlic, minced 1 egg, lightly beaten 1 tbsp | 15 mL white wine vinegar 1 tbsp | 15 mL dried oregano 1/4 cup | 60 mL fresh mint, chopped finely salt and freshly ground black pepper Lemon Cream Sauce: 2 tbsp | 30 mL butter 2 tbsp | 30 mL all-purpose flour 1/4 tsp | 1 mL salt 1/4 tsp | 1 mL white pepper 1 cup | 250 mL milk 1 tbsp | 15 mL fresh lemon zest 2 tbsp | 30 mL fresh lemon juice Tre Stelle® Feta Cheese, crumbled for garnish if desired


Preheat oven to 400ºF (200ºC). Meatballs: In a large bowl add ground lamb, onion, Feta Cheese, garlic, egg, vinegar, oregano, mint, salt and pepper. Mix together with dampened hands until combined. Roll into 1 tablespoonful balls. Place a wire cooling rack on top of a rimmed baking sheet to catch residual liquids while cooking. Bake for 30 minutes, turning after 15 minutes, until cooked through. Lemon Cream Sauce: In a small saucepan add butter and cook over medium heat until butter is melted. Blend in the flour, salt, and pepper; stir with a whisk and cook until flour absorbs the butter and begins to brown. Slowly pour in the milk; whisk and cook until mixture thickens – approximately 3-5 minutes. Remove from heat, stir in lemon zest and juice. Pour over meatballs and serve. Garnish with additional crumbled Feta Cheese if desired. Lemon Cream sauce can be served on the side as a dipping sauce.

Other recipes for:

feta meatballs lemon sauces

Created by:

Cheese: Feta

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