Lamb Meatballs with Olives

Meatballs are hard to resist, especially this very Mediterranean version. Rich in flavor and loaded with herbs and spices. The lemony sumac in the meatballs complements the lemon stuffed olives perfectly – these two bite-sized beauties were meant to be together. Pop a meatball in your mouth, then pop an olive in your mouth. Let the marriage of tastes and textures work its magic. Great for entertaining (make a double batch, if needed) and equally wonderful as a quick weeknight meal.

Yields 20 meatballs, plus olives

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INGREDIENTS

- 1 lb. ground lamb
- 1 large egg, lightly beaten
- 3 cloves garlic, minced
- 2 tbsp. freshly chopped parsley
- 2 tsp. freshly chopped oregano
- 1 tsp. ground sumac
- 1 tsp. kosher salt
- ½ tsp. freshly ground black pepper
- ¼ tsp. crushed red pepper flakes
- 3 tbsp. Wildfare Extra Virgin Olive Oil
- 1 jar Wildfare Green Olives Stuffed with Lemon (drained and set aside)

Dipping Sauce

- 1-1/2 cup Greek yogurt
- ½ cup mayonnaise
- 1-1/2 cup basil leaves
- ½ cup parsley leaves
- ¼ cup chopped chives
- ¼ cup fresh oregano leaves
- Juice of 1 lemon
- 2 cloves of garlic
- Salt & pepper to taste

PREPARATION

1	Preheat the oven to 425 degrees.
2	Line a large baking sheet with parchment paper. In a large bowl, combine ground lamb, egg, garlic, parsley, oregano, sumac, salt, pepper, and red pepper flakes. Form into 20 meatballs and place on baking sheet.
3	Drizzle with Wildfare EVOO and bake until golden and cooked through – about 20 minutes.
4	While the meatballs bake, make the dipping sauce, if desired. In a food processor blend the yogurt, mayonnaise, basil, parsley, chives, oregano, lemon juice, and garlic. Season with salt and pepper to taste.
5	Place the dipping sauce in a bowl on a serving platter. Arrange the lamb meatballs and Wildfare lemon stuffed olives around the bowl. Add mini-forks or toothpicks.