Mediterranean Lamb Meatballs

I adore lamb...my family, not so much.  So I have to come up with ways to make lamb fun, and most of the time it is in the form of a meatball.  I also happened to have some feta on hand that needed to be used, and you can't go wrong with kids when you coat anything in cheese, right?  Right!  

2 tbsp. olive oil

1 lb. ground lamb

1/2 c. almond meal

1/4 c. sun dried tomatoes, finely chopped

1 c. feta

1 tbsp. dried oregano

pepper to taste

1/2 c. vegetable stock

1 tbsp. olive oil

1 head fennel, thinly sliced

1 bunch of baby carrots

1 zucchini, cut lengthwise, then sliced

salt and pepper to taste

Mixed lamb, almond meal, tomatoes, 1/2 c. feta and oregano together.  Shape into meatballs.  Preheat 2 tbsp. olive oil in large saute pan over medium heat.  Add meatballs, cooking about 3 minutes each side until they are golden brown and done, about 15 total minutes.  In a different pan over medium high, heat 1 tbsp. oil and then add vegetables.  Stir often until they are done and start to caramelize.  In a small saucepan add vegetable stock and 1/2 feta.  Cook over medium high heat until the feta starts to melt into the stock. Reduce by half, whisking often.  When the sauce is done, use an immersion blender   to get uniform consistency.  Serve over the top of the meatballs.  Salt and pepper to taste