The Country Cat’s Stuffed Lamb Meatballs

Recipe provided by | Executive Chef/Owner Adam Sappington, The Country Cat Dinner House and Bar, Portland, Oregon
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1-1/2 pounds (80% lean) Ground American Lamb
2 tablespoons Kosher salt
1 tablespoon Dried basil
1 tablespoon Dried oregano
1 tablespoon Garlic powder
1/4 cup Ground bread crumbs
1/4 cup Whole milk
1 bunch Swiss chard, de-stemmed, rough chop
2 tablespoons Olive oil
2 ounces Fresh goat cheese
Salt and pepper to taste


In a large bowl, combine the lamb, salt, basil, oregano, garlic powder, bread crumbs and milk; mix until well incorporated. Divide meat into four equal balls, each weighing about 6 ounces; set aside.
In a large sauté pan, gently heat the oil. Add Swiss chard, season with salt and pepper, and sauté until wilted and tender; remove from heat.
Split the meatballs in half. Flatten each half to form a patty, making 8 patties. On 4 of the patties place 2 tablespoons of chard in the middle and top with 1 tablespoon of cheese; leave a 1/2-inch border around the filling. Cover each filled patty with a plain one, seal the edges, and reform into meatballs.
Place meatballs on a sheet tray; bake at 350°F for about 40 minutes or until warm in the middle when pierced with a toothpick.
Serve with orzo pasta, chopped tomatoes and olives.