2 small red onions (1/2 onion finely chopped, 1.5 onion cut into wedges)
1 T. Evoo
2 small zucchini, cut into half moons
1/4 cup pitted black olives
1 large egg
1/2 cup fresh white breadcrumbs
12 oz. Ground lamb
1/4 cup fresh mint, chopped
12 oz. Cherry tomatoes
3 oz. Feta, crumbled
Arugula

2 small red onions (1/2 onion finely chopped, 1.5 onion cut into wedges) 1 T. Evoo 2 small zucchini, cut into half moons 1/4 cup pitted black olives 1 large egg 1/2 cup fresh white breadcrumbs 12 oz. Ground lamb 1/4 cup fresh mint, chopped 12 oz. Cherry tomatoes 3 oz. Feta, crumbled

1. Heat oven to 400°. On rimmed baking sheet, toss onion wedges with oil and 1/4 a teaspoon each salt and pepper and roast 5 minutes. Toss with zucchini and olives, roast until golden brown and tender, 10 to 12 minutes.
2. While vegetables are roasting, in medium bowl, whisk together egg, 1 tablespoon water, and 1/4 teaspoon each salt and pepper. Mix in breadcrumbs. Add lamb, chopped onion, and mint and mix to combine. Shape into 1 inch balls and place on second rimmed baking sheet. Roast 10 minutes. Toss meatballs with tomatoes and roast until meatballs are cooked through, 5 to 7 minutes more.
3. Toss lamb and tomatoes with vegetables, transfer to platter. Sprinkle with feta and with arugula.