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  • Olive Oils & Balsamic
  • Mouth-Watering Lamb Meatballs

    2 eggs whipped
    500 g lean ground lamb
    3 garlic cloves
    2 tbsp parsley 2 tbsp fresh mint (or 3 tbsp dry mint)
    1 sweet onion minced
    1 cup of breadcrumbs
    2 tbsp of Ilias and Sons Black Garlic Infused Extra Virgin Olive Oil (EVOO)
    1 tbsp dijon mustard

    1 tbsp sea salt
    1 pinch cayenne pepper
    ½ tsp ground pepper
    ¼ tsp allspice
    1 tsp cumin
    1 tsp ground coriander
    2 tbsp white vinegar
    4 tbsp Ilias and Sons Original Extra Virgin Olive Oil (EVOO) Blend
    5 tbsp all purpose flour

    1. Whip eggs
    2. Chop garlic, parsley, and mint together
    3. Mince onion 
    4. Combine ingredients except for flour and Extra Virgin Olive Oil (EVOO) (Original Blend) into bowl
    5. Place bowl into fridge for 2 hours
    6. Remove from fridge
    7. Preheat oven to 400 degrees Fahrenheit
    8. Place flour on plate or flat surface
    9. Roll meatballs on the flour into bite sized portions
    10. Heat Ilias and Sons Original Blend EVOO in a pan on medium heat
    11. Cook meatballs for about two minutes
    12. Place onto a plate with a paper towel to remove excess olive oil
    13. Place meatballs onto baking sheet with parchment paper and bake for 20 minutes


    To download the recipe, click on the link below.

    Greek Lamb Meatballs