Greek Lamb Meatballs

• 1 lb ground lamb
• 1 tablespoon Cavenders All Purpose Greek Seasoning (or whatever Greek seasoning you prefer)
• 1 tablespoon dried dill weed
• kosher salt
• fresh ground pepper

1. Combine lamb, Greek Seasoning, and dill.
2. Roll meat mixture into 20 meatballs.
3. Sprinkle balls with salt and pepper to taste.
4. Preheat oven to 350u0b0F.
5. Heat a non-stick skillet over medium heat.
6. Add half of the meatballs, and cook, turning the balls to brown on all sides.
7. When meatballs are brown, transfer to a baking sheet coated with cooking spray.
8. When all meatballs are browned, place the sheet in the oven and cook for 10- 12 minutes, or until the balls are cooked through.
9. Place balls on a cooling rack covered with paper towels to drain excess grease.
10. At this point, I cool, freeze, and reheat later. I like to serve with tzatziki sauce and Greek salad, or use as a lunchbox filler. Feel free to sauce however you wish.

ground lamb, cavenders, dill weed, kosher salt, fresh ground pepper

Taken from www.food.com/recipe/greek-lamb-meatballs-449431 (may not work)