Lamb and feta meatballs
- January 2006
- 3 tbsp extra-virgin olive oil
- 2 garlic cloves, crushed with ¼ tsp salt
- 4 large ripe tomatoes, skinned, deseeded and roughly chopped
- 500g lamb mince
- 20g bunch fresh mint, leaves picked and chopped, plus extra leaves to serve
- 20g bunch fresh flatleaf parsley, leaves picked and chopped
- 1 egg
- 200g Discover Greek Feta
- 50g pine nuts, lightly toasted
- Heat 1 tablespoon of the olive oil in a saucepan over a medium heat and add the garlic. When the garlic sizzles, quickly add the tomatoes and a generous grinding of pepper. Cook over a high heat for about 4 minutes, until the tomatoes collapse.
- In a bowl, mix the lamb and herbs together. Add the egg, season, and use your hands to mix together until it forms a paste. Crumble the feta into medium-sized pieces and add half to the mixture. Form into 20 even-sized balls.
- Heat the remaining olive oil in a large frying pan – large enough to take the meatballs in one layer – until very hot. Add all the balls at once (or cook in 2 batches) and sear on 1 side; shake the pan to turn them all at once. Fry for a total of 6 minutes on high to brown on all sides. Don’t worry if some fall apart. Lower the heat to medium, add the tomato and garlic sauce and stir.
- To serve, scatter the remaining feta over the meatballs and garnish with the lightly toasted pine nuts and extra mint leaves.
Try using the feta and meat mixture to stuff small red peppers, then roast them for 45 minutes. Or you can flatten it into burgers and cook on the barbecue – serve with fresh mixed salad leaves.
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