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15
May
Feta Stuffed Lamb Meatballs
Feta Stuffed Lamb Meatballs
Print recipe
| Serves | 2 - 4 |
Ingredients
- 500g Lamb Mince
- Feta Cheese (cut into cubes)
- 3-4 teaspoons Garlic Puree (or 3-4 crushed cloves)
- ¼ teaspoon Fresh Chilli (finely chopped *)
- 1 teaspoon Dried Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Smoked Paprika
- 2 Slices Warburton's Orange Fruit Loaf (or other fruit bread, crumbed **)
Directions
| 1. | Preheat oven to Gas Mark 4 / 180°C / 350°F |
| 2. | In a large bowl, add the breadcrumbs and spices to the mince and mix well. |
| 3. | For the meatball construction, take a lump of your mince mixture, a little larger than a golf ball, and make a flat patty in the palm of your hand. |
| 4. | Place a cube of feta in the middle, and shape the mince around it until it’s covered. |
| 5. | Fry the meatballs in 2tsp olive oil until nicely crozzled on the outside, then transfer them to the oven for 5-10 minutes to finish cooking through. (I use a metal handled frying pan, which will happily sit in the oven, but if you don’t have one of those then any high-sided roasting tin will do the job. The meatballs will shrink as they cook, so they may split apart a little) |
| 6. | Serve with flatbread or pita, a leafy salad and fruity chutney |
Note
* We keep a jar of ready-chopped easy-chilli in the fridge. Most supermarkets do these now, and they tend to give a consistent level of spice. A quarter teaspoon gives a mild kick, but if you like things a little hotter add a bit more. Chilli powder would also work.
** Or 1.5 slices white bread, 25g sultanas, 1tsp cinnamon and a half tsp of orange juice. Add the juice to the mince rather than the breadcrumbs, so they don’t go soggy too soon.
