Lamb & Feta Meatballs

Meatballs with a subtle, north African twist.

Just a few ingredients, easily put together and cooks in only 10 minutes; all with a hint of north African flavours. Then use as you wish, either plain or make a simple sauce and serve with egg noodles or pasta for a fuller meals.

Sufficient for around 16 meatballs

Splash of olive oil for sautéing the meatballs
500 g of lamb mince
1 teaspoon of ground cumin
2 teaspoons of ground coriander (or sumac)
2 tablespoons of chopped fresh herbs - rosemary and mint work well
1 teaspoon of finally grated lemon zest
50g finally chopped leek (white part) or chopped chives
100g of feta cheese, crumbled


Place all the ingredients in a large bowl and mix thoroughly together by hand.
Using wet hands form into large walnut size balls. These can be stored on a tray in the refrigerator until you are ready to cook.

Heat the oil in a frypan to a reasonable moderate heat. Toss in the meatballs and allow to seal for a few minutes before gently tossing them around the pan. Continue cooking and turning them frequently for about 10 minutes, by which time they should be reasonably evenly browned and cooked through.

They can be eaten as they are or make an easy sauce while the meatballs are cooking from Passata, garlic, leeks and herbs. The meatballs can then be tossed in the sauce and served or if accompanying with egg noddles of pasta toss these in the Passata sauce and serve the meatballs on top. They can also be used as finger food or picnic food as they are or put into pocket pitas with a touch of salad and yoghurt.


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