Cherry Chipotle Greek Lamb Meatballs

These Cherry Chipotle Greek Lamb Meatballs were inspired by two amazing artisan products being crafted by two fantastic food bloggers, so read more to find out who they are and get the recipe for these!

Meatballs are one of my favorite things to cook and eat! They’re simple to make, can be flavored with basically anything in your refrigerator and pantry, and are a satisfying protein to serve for any meal! My all-time favorite recipe has been these Turkey Quinoa Meatballs, but with this new recipe for Cherry Chipotle Greek Lamb Meatballs, I think I have a new favorite!

What makes these meatballs extra special is that two of the most flavorful ingredients in this recipe are made by two of my favorite food bloggers. Erika Kerekes is the creator of Not Ketchup, a dipping sauce that’s fruit based and delicious, like the Cherry Chipotle one I used. Heather Scholten is the co-owner of Spiceologist, the brand behind the awesome Greek Freak spice blend I used in these meatballs! Oh and the ground lamb is from a local farm here on Martha’s Vineyard, The Farm Institute. All of this combined makes for a delicious meatball, don’t you agree?

Cherry Chipotle Greek Lamb Meatballs

These Greek spiced, Cherry Chipotle slathered lamb meatballs will become your go to freezer meal, lunch idea, or ever party appetizer!

Print Recipe

Prep Time:15 minutes mins

Cook Time:15 minutes mins

Total Time:30 minutes mins

Ingredients

• ½ medium red onion
• 2 celery stalks
• 1 clove garlic
• ½ cup cilantro
• 1 large egg
• ½ teaspoon kosher salt
• 2 teaspoons Greek Freak spice rub
• 1 pound ground lamb
• ⅓ cup breadcrumbs
• 1/2-3/4 cup Not Ketchup's Cherry Chipotle sauce

Instructions

• Preheat your oven to 350F. Grease a sheet tray with oil and set aside.
• In a small food processor, blend the onion, celery, garlic, and cilantro.
• Dump into a bowl and add egg, salt, and spices. Mix in ground lamb and bread crumbs until all the ingredients are throughly incorporated.
• For into small meatballs (1 tablespoon worth per meatball) and place on greased sheet tray.
• Bake for 15 minutes until cooked all the way through and toss in Not Ketchup Cherry Chipotle Sauce. Serve over rice, as a passed appetizer, or in pasta!

Servings: 25 -30 small meatballs