These easy meatballs can be served with a salad, on pasta, in a roll...
- 500 g (1 lb 2 oz) minced (ground) lamb
- 1 onion, finely diced
- ½ tbsp chopped mint leaves
- ½ tbsp chopped oregano leaves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 egg
- 50 g (1¾ oz/½ cup) dry breadcrumbs
- 100 g (3½ oz) crumbled feta cheese
- salt and freshly ground black pepper
- oil, for cooking
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Mix the lamb with the onion, herbs, spices, egg, breadcrumbs and feta and season with the salt and pepper. Roll into small golf-ball-sized pieces – you should get about 16–18 meatballs from the mixture.
Preheat the oven to 180°C (350°F/Gas 4).
Heat a heavy-based frying pan over medium–high heat and add a splash of oil. Cook the meatballs in batches, for 3–4 minutes on each side, or until brown. As they cook, lift them onto a baking tray and transfer to the preheated oven.
When all the meatballs are cooked, serve straight away with tzatziki and a Greek salad.
Recipe from What’s For Dinner by Michele Curtis. Published by Hardie Grant Books.