- In sauté pan add 2 tablespoons olive oil and heat over medium heat.
- Add onions and garlic sautéing until tender. Remove from heat.
- Fold in rosemary and lavender. Set aside to cool and allow flavors to combine.
- Combine lamb, breadcrumbs, eggs, parsley, salt and pepper in a large bowl and gently mix.
- Add feta, onions and garlic to the lamb mixture.
- Form into 1-ounce balls.
- Sauté meatballs in olive oil for 10 minutes over medium heat or until brown on all sides.
- Serve warm.