FETA STUFFED LAMB MEATBALLS

These tender meatballs are seasoned with garlic, dried mint, cumin, and a hint of pepper. They simmer in a tomato sauce with caramelized onions and a touch of chili. Served over spaghetti and finished with crumbled feta, it's a recipe that brings a tantalizing twist to your dinner table.

PREP 20m

COOK 40m

TOTAL 1h

SERVES 2-4

Ingredients-

Meatballs:

  • 475-500g lamb mince

  • 50g panko breadcrumbs

  • 2 garlic cloves, grated

  • 1 tsp dried mint

  • 1 tsp cumin

  • 1/2 tsp pepper

  • 1 egg

  • 1 block feta (divided into 16 cubes)

Tomato Sauce:

  • 1 onion, finely diced

  • Pinch of chili flakes

  • 1 tin tomatoes

  • 1/2 tin stock (use 1/2 chicken stock cube)

  • 1/2 tsp pepper

Instructions-

  1. This recipe makes 16 meatballs, so you can adjust the quantity to your preference. For reference, one pack of spaghetti serves 4 people. You can split it into halves to serve 2 and have leftover meatballs (they freeze well too).

  2. Create the meatballs using all the ingredients listed above. Divide the feta into 16 cubes. Pro tip: Cut off 1/5th of the feta to use for crumbling over the top. The remaining block gets cut into 4, and then each quarter is cut into 4 cubes.

  3. Once the meatballs are stuffed, brown them in a combination of oil and butter, and then set them aside.

  4. Drain the majority of the fat from the pan and start making the sauce. Add the finely diced onion, soften and caramelize it, sprinkle with chili flakes. Add the tinned tomatoes, stock, and optionally, a splash of red wine.

  5. Finish the sauce with black pepper and blend it until smooth.

  6. Add the meatballs back into the sauce and simmer gently for 30 minutes, while simultaneously cooking the spaghetti.

  7. Crumble over the reserved feta to finish.

  8. Serve your Feta Stuffed Lamb Meatballs and enjoy!