These lamb & feta meat balls always make an appearance on our menu and are coming back very soon. Easy to make as a meat ball or as a kofta kabob to grill on the BBQ. We love serving these meatballs with your favourite rice, diced cucumber, red onion, tangy plain Greek yogurt and a ton of fresh herbs, mint, dill, parsley to name a few.
Have a slice of lemon ready to squeeze and enjoy!
Ingredients:
- 500 g (1lb) ground/minced lamb
- 500 g (1lb) ground/minced pork
- 1 large egg
- 1/2 cup feta cheese crumbled
- 1/2 small red onion finely minced
- 2 garlic cloves crushed
- zest of 1 lemon
- 3 tbsp fresh oregano, finely chopped
- 1/4 cup fresh mint, finely chopped
- ½ cup parsley, finely chopped
- 2 tsp salt
- 1 tsp chili flake
Method:
Turn the oven on to 325 degrees.
- Combine all the ingredients in a large bowl and mix until just combined, using your hands. Avoid using a mixer as it may over mix and make the meatballs dense.
- Wet your hands to avoid the meat sticking to your hands. Weigh 3 oz balls (1-2 inches) and form in the palm of your hand.
- Line a cookie sheet with parchment paper and place the meatballs on the tray, leaving space between them. Drizzle with a little olive oil and cook for approximately 20-30 minutes.
- You can also form the ground meat around a BBQ skewer and grill. If using wood skewers be sure to soak in water and avoid the end in direct heat.
