Try this delicious meal of Lamb and oregano meatballs with creamy fetta dipping sauce
1/2 cup (125ml) milk
60g cream cheese, cubed
1/3 cup (80ml) lemon juice
100g fetta, crumbled
1 tablespoon chopped mint leaves
300g lamb mince
1 small onion, finely chopped
1/4 cup (25g) dry breadcrumbs
2 tablespoons pistachio nuts, toasted, chopped
rind of 1 lemon
1 teaspoon dried oregano
1 egg, lightly beaten
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.
1. To make Meatballs, combine all ingredients in a bowl. With wet hands, roll mixture into walnut size balls. Place on a prepared tray and chill for 20 minutes.
2. Preheat oven to 200C or 180C fan. Line a baking tray with baking paper. Spray meatballs with oil and bake for 15 minutes, until cooked through.
3. Meanwhile, heat milk and cream cheese in a small saucepan on low, stirring until cream cheese has melted. Stir in lemon juice. Add fetta, a little at a time, whisking, until cheese has melted, before adding more. Remove from heat and stand for 5 minutes until sauce thickens slightly. Stir through mint and serve with meatballs.