Ingredients
- 500g minced lamb
- 1 onion, finely diced
- ½ Tbsp chopped mint leaves
- ½ Tbsp chopped oregano leaves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 egg
- 50 g dry breadcrumbs
- 100 g crumbled feta cheese
- salt and freshly ground black pepper
- oil for cooking
Greek lamb and feta meatballs
Method
- Mix the lamb with the onion, herbs, spices, egg, breadcrumbs and feta and season with the salt and pepper
- Roll into small golf-ball-sized pieces – you should get about 16–18 meatballs from the mixture
- Preheat the oven to 180°C
- Heat a heavy-based frying pan over medium–high heat and add a splash of oil
- Cook the meatballs in batches, for 3–4 minutes on each side, or until brown
- As they cook, lift them onto a baking tray and transfer to the preheated oven
- When all the meatballs are cooked, serve straight away with tzatziki and a Greek salad
Comments
Serve these on their own with a lemon infused Greek yoghurt dipping sauce, in a slider, or make the balls bigger and serve as a main with warm pita bread and a fresh salad.
Thanks to Organicland for providing the lamb mince used in the demonstration at the market
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