Savory Meatballs in Butter Lettuce Cups
From Robert Mondavi Winery

1 pound ground beef
1/4 pound crumbled imported Feta cheese
1/4 cup Kalamata olives, chopped
2 tablespoon roasted red bell peppers, minced
1 teaspoon  lemon zest, grated
1/2 cup bread crumbs, unseasoned
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 head butter lettuce

Combine all above ingredients except for the butter lettuce together in a bowl. Using your hands mix ingredients well. Form mixture into half-inch diameter meatballs and place four inches apart on a baking sheet lined with parchment paper or aluminum foil, then refrigerate them. Wash and dry the butter lettuce . well. Separate or tear the leaves into small cup size pieces and keep chilled in the refrigerator until ready to serve.

Preheat oven to 400° F and then set oven on broil. Broil the meatballs- for 3 minutes. Do not turn meatballs when broiling.

Place warm meatball in lettuce cup and serve.   (You may garnish the meatballs with a sprinkling of tiny toasted croutons.)