Lean Into Fall With Braised Lamb Meatballs

Lean Into Fall With Braised Lamb Meatballs
These lamb-heavy meatballs are generously spiced and filled with salty, creamy feta centers. Lynda Balslev for Tastefood
Updated:

It’s officially autumn, so wave farewell to summer, wrap yourself in something cozy, and make some meatballs. Meatballs are like a warm hug. They are unpretentious, homey, and unfailingly comforting—just like that sweater you’re about to put on.

Meatballs are also universally pleasing. Most cuisines seem to have a version of a meatball, with “meat” being the variable term. The iterations are numerous and diverse, yet consistent, from the traditional meaty marriage of beef and pork to fishy concoctions such as Danish fiskefrikadeller or Brazilian bolinho de bacalhau to vegetarian no-meatballs constructed of lentils and beans. Falafel, anyone?

Lynda Balslev
Lynda Balslev
Author
Lynda Balslev is a cookbook author, food and travel writer, and recipe developer based in the San Francisco Bay Area, where she lives with her Danish husband, two children, a cat, and a dog. Balslev studied cooking at Le Cordon Bleu Ecole de Cuisine in Paris and worked as a personal chef, culinary instructor, and food writer in Switzerland and Denmark. Copyright 2025 Lynda Balslev. Distributed by Andrews McMeel Syndication.
Related Topics