This is the perfect healthy spin on a traditional meal: lamb and feta meatballs.
Ingredients
- 400g lamb mince
- 250g pack mixed grains
- 2 tbsp preserved lemon paste
- 75g feta cheese
- Handful flat-leaf parsley, chopped,
- plus extra leaves to serve
- 1 tsp dried mint
- 1tbsp olive oil, plus extra for frying
- 2 fat garlic cloves, crushed
- 400g tin chopped tomatoes
- Head radicchio, separated into leaves
- 50g pitted green olives, sliced if large
- Zest 1 lemon, and cut into wedges for
- squeezing (optional)
- Houmous, to serve (optional)
Instructions
- In a bowl, mix together the lamb, mixed grains, preserved lemon paste, 50g of the feta, the parsley and mint. Season well. Divide the mixture and roll it into 18-20 balls.
- Heat a good splash of oil in a large, non-stick frying pan and brown the meatballs all over. Do this in batches if you need to.
- Remove the meatballs to a plate, wipe out the pan then add 1 tbsp more oil, along with the garlic. Heat for 1 min, then add the tomatoes. Bring to a fast simmer, return the meatballs to the pan and then simmer them in the sauce for 10 mins.
- Serve the meatballs with the remaining feta, radicchio, olives and lemon zest, with the houmous spooned on top of the sauce if using.
ALSO SEE:
Char siu pork burger with pickled vegetables
Featured Image: Woman&Home Magazine August 2024 Issue
