Combine the ground lamb, breadcrumbs, fresh parsley, minced garlic, dried mint, oregano, cinnamon, salt, pepper, egg, and feta cheese in a large bowl. Use your hands to mix everything until just combined — don't overmix or you'll end up with tough meatballs. The mixture should hold together when you squeeze it but still feel kinda loose. This takes about 2 minutes.

Roll the mixture into 20-24 meatballs, each about the size of a golf ball. I find it easier to wet my hands first so the mixture doesn't stick everywhere. Place them on a plate as you go — they don't need to be perfect spheres, honestly. Just aim for roughly the same size so they cook evenly.

Heat 2 tbsp olive oil in a large skillet over medium-high heat for about 1 minute. You'll hear it get all shimmery and start to shimmer — that's when you know it's hot enough. Don't skip this part because cold oil makes them stick like crazy.

Working in batches, add the meatballs to the hot skillet without crowding the pan. You want them in a single layer with a tiny bit of space between each one. If you cram them in, they'll steam instead of sear, and trust me on this — you want that golden exterior.

Let them sit undisturbed for about 3-4 minutes without moving them around. This is where the magic happens and they get that gorgeous brown crust. After 3-4 minutes, give the pan a shake to roll them around, then cook for another 2-3 minutes until mostly browned.

Once all meatballs are browned on the outside, reduce heat to medium and cook them for another 5-6 minutes to cook through completely. The internal temperature should hit 160°F when you check with a meat thermometer. Don't panic if they look a little watery at first — that liquid cooks off fast.

Transfer the finished Easter lamb meatballs recipe to a serving plate and let them rest for 2-3 minutes before serving. They'll firm up a bit as they cool slightly, plus the resting time helps keep them juicy. Taste one and season with extra salt and pepper if needed.