Serves 4
Ingredients
Meatballs
1 lb. ground lamb
1 clove garlic, finely chopped
2 tsp. dried oregano
¼ c. Italian parsley, chopped
¼ c. mint, chopped
1 tsp. Kosher salt
½ tsp. red chili flakes (or to your taste)
Whipped Feta
3 oz. feta cheese
1 block Boursin cheese
3 Tbsp. Greek yogurt
Water to thin to desired consistency
Green Herb Sauce
Juice and zest of a lemon
1 clove garlic, finely chopped
½ c. Italian parsley, chopped
¼ c. mint, chopped
⅓ c. Castelvetrano olives (or any olives of your choice), roughly chopped
3 Tbsp. extra virgin olive oil, or enough to loosen sauce to a chunky, but drizzle-able sauce
Pinch of red chili flakes
Salt & pepper, to taste
Other Ingredients
3 sweet potatoes
Olive oil
1 head Romaine lettuce, sliced into ribbons
1 large cucumber, sliced
Pita bread
Preparation
- Preheat the oven to 425 degrees and lightly oil a sheet pan.
- Prepare the meatballs by mixing all of the ingredients well and forming into balls. Place them onto one half of the sheet pan and set aside.
- Peel the sweet potatoes and cut them in half lengthwise and then cut them across into thin half circle shapes. Toss them with olive oil, salt and pepper and then add them to the sheet pan with the meatballs. Roast in the oven for about 15 minutes.
- In the meantime, make the whipped feta by placing the feta, Boursin and greek yogurt into a food processor and blending until near smooth. With the machine running, add water, a tablespoon at a time, to thin until you reach a consistency that is fluffy yet sturdy, as it will serve as the base to the plate. Pour it into a sauce bowl to be placed on the sheet pan later.
- Check on your sheet pan in the oven and toss everything around to ensure even browning everywhere, and then return to the oven for another 10 minutes.
- Make the green herb sauce by adding all of the ingredients together in a medium-sized bowl and mixing well. Taste it and add any salt and pepper, if you like. Depending on the olives you use and the quantity, it may be seasoned enough as is. Pour the sauce into a smaller sauce bowl that can be placed on the sheet pan to serve. Then, in the same dirty bowl that you just made the sauce in, add the romaine lettuce and a pinch of salt and toss it around – the lettuce will pick up all of the flavor from the bowl.
- Next, remove your sheet pan from the oven and scoop the meatballs to a pile on one side and do the same to the sweet potatoes on the other side. Grab your sauce bowls and place them in the middle of the sheet pan.
- Next, cut your pita to your desired size and tuck them into some open spots near the sides of the pan. Lastly, add some piles of cucumbers and your dressed romaine and then bring the entire sheet pan to the dinner table! Line plates with the whipped feta and top with meatballs, sweet potatoes, salad and pita, and then drizzle everything with the green herb sauce. ENJOY!
Notes:
- This recipe is NOT the same without fresh herbs – you really do need them. Buy one bunch of Italian parsley and one bunch of fresh mint, and you’ll be all set!
- Don’t have Boursin, but have 6-8 oz of feta? You can just use that! To give it a similar flavor profile, you could add some chives or chopped scallion.
- Don’t have feta, but have a block of Boursin? You can just use that!
Hello, I’m Natalie! I’m a professionally-trained chef, culinary instructor and recipe developer living in Ann Arbor. A career change, a trip through culinary school 20 years ago, and being a lifelong Julia Child enthusiast has led me to a career doing my very favorite thing: making food and cooking approachable to home cooks of all ages!
My passion for creating great food experiences and getting people excited about learning and having fun in the kitchen is always at the heart of what I do. You can find me at NatalieMarbleCooks.com. And on social media you can find me at @NatalieMarbleCooks. Sign up for my bi-weekly email newsletter here, where I share family-friendly recipes, tips & tricks, new class information, and hopefully a little inspiration!
