Feta, Olive, and Lamb Meatballs

I'm back! The past month and a half has been busier than expected. I've been putting in a lot of hours at work and as the marathon creeps closer and closer, training has picked up intensity and I've found myself with not a whole lot of time for cooking and blogging. Although entries will probably be sparse for the next month or so, don't worry, the blogging will continue!

Also, vegetarians, do not grow weary. I realize that in my absence, Daniele turned this blog into something meat-centric. And my lamb meatballs are not going to help with that! What can I say? When you are running 30-40 miles a week your body needs...protein in a way that garbanzo beans and peanut butter just can't cut it. As someone who has strong vegetarian tendencies myself, don't worry, I'll bring the vegetarian back! (coming up: zucchini fritters and cauliflower curry soup).

I also haven't forgotten about my dear friend, the crockpot. She'll make a comeback, too, especially since we're inching closer to fall which means...time for soup!

Alright, on to the recipe.

Feta, Olive, and Lamb Meatballs (borrowed from allrecipes.com)

• 1 pound ground lamb
• 1/2 cup chopped fresh parsley
• 2 tablespoons minced onion
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped green olives
• 2 eggs
• 1 teaspoon Italian seasoning

Preheat your oven's broiler on the normal setting.

Mix together all ingredients in a large bowl. Roll into balls and place 2-3 inches apart on a baking sheet.

Broil 3-5 inches away from the heat for about 10 minutes (or until browned on top). Flip meatballs over and broil for 10 minutes on the other side.

You can see how much Daniele hated this one (as he scrapes every last drop of the meatballs off of the baking sheet and into his mouth).