Serves 4 | Prep 20 mins | Cooking 30 mins
Lamb Meat Balls are a wonderful midweek meal. This greek inspired recipe is easy to make and is filled with flavour, the meat balls can be made in advance and frozen until needed!
Lamb Meat Balls
500g Lamb Mince
1 small red onion, finely chopped
3 cloves garlic, crushed
50g greek yogurt, plus extra to serve
50g soft breadcrumbs
1 tbsp dried oregano
2 tbsp olive oil
300g baby new potatoes, thickly sliced
2 large garlic cloves, crushed
185g chargrilled vegetables, drained if in oil
2 x 400g cans chopped tomatoes with herbs
2 tsp light brown soft sugar
100g black olives
40g feta, crumbled
½ small bunch mint, finely shredded
1 lemon, zested
- Mash all the meatball ingredients with lots of freshly ground black pepper and a big pinch of salt. Roll into 18 fat meatballs and chill for 30 minutes.
- Heat 1 tbsp of the oil in a large shallow flameproof casserole or frying pan over a medium heat. Add the meatballs and fry for 5 mins or until golden brown. Set aside on a plate.
- Add the garlic to the pan and fry for 1 min. Stir through the chargrilled veg, tomatoes and sugar, as well as the olives. Season. Add the meatballs back to the pan, cover and cook over a medium-low heat for 30-35 mins, stirring occasionally. Remove the lid halfway through, the potatoes should be just cooked through with the liquid slightly reduced.
- Remove the pan from the heat and serve at the table with the feta, mint and lemon zest scattered over.
Shop the ingredients
Pasture Fed Lamb Mince