foolproofliving

0 Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
1 In a large mixing bowl, place 1 lb ground lamb, ½ cup finely chopped onion, ¼ cup panko breadcrumbs, 3 cloves of minced garlic, ½ teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon kosher salt, ¼ teaspoon black pepper, 1 large egg, 2 teaspoons lemon zest, ⅓ cup crumbled feta cheese, and 2  tablespoons finely chopped fresh parsley.
2 Using your hands or a large spoon, mix everything until all ingredients are well combined.
3 Scoop about 1 ½ to 2 tablespoons of the mixture (a small cookie scoop works beautifully here ), coat your hands with a small amount of olive oil, and roll it into a ball.
4 Repeat this process for the rest of the meat.
5 Place the meatballs on the prepared baking sheet, spacing them evenly (about an inch) apart. You should end up with approximately 18-22 meatballs.
6 Bake 10-12 minutes or until the meatballs are lightly browned and a meatball inserted with a meat thermometer registers 160 degrees F. (71 C)
7 If desired, during the last 2 minutes of baking, turn the broiler on to give the meatballs a slightly crispy, golden-brown finish. However, keep a close eye on them to prevent burning.
8 Serve meatballs by themselves with tzatziki on the side or with lemon orzo. Garnish with a few tablespoons of crumbled feta, pickled red onions, and chopped mint/parsley.