1 pound ground beef
2 Tablespoons schmaltz (chicken fat)
1/2 cup crumbled Feta cheese
1/2 cup finely chopped flat-leaf parsley
2 Tablespoons chopped mint
2 Tablespoons chopped oregano
2 teaspoons lemon juice
2 teaspoons lemon pepper
2 teaspoon ground cumin
1 teaspoon salt
3 cloves garlic, finely chopped
One 12-ounce jar roasted red peppers, drained, patted dry, and chopped
Tomato sauce (optional)
Fresh mint leaves, for garnish
Preheat the oven to 350°F.
Mix beef, schmaltz, feta cheese, parsley, mint, oregano, lemon juice, lemon pepper, salt, garlic and peppers together in a large bowl, blending in cheese until no large crumbles remain. Using a 2-ounce scoop (1/8 cup) to measure, roll into 16 meatballs and transfer to a baking sheet. Bake until browned and cooked through, about 25 minutes.
If desired, heat the tomato sauce in a medium saucepan and place the in the tomato sauce and simmer, for about 10 to 15 minutes.
To serve, place the meatballs on a serving platter. Drizzle the meatballs with the sauce and garnish with fresh mint leaves.