Fried lamb meatballs

The secret to round meatballs is to make a circular movement with the pan to roll the meatballs around while they cook.

  • 20 mins cooking
  • Makes 24 Item
  • Print


Fried lamb meatballs
  • 300 gram (10 ounces) minced (ground) lamb
  • 1 finely chopped small brown onion
  • 60 gram (2 ounces) crumbled feta cheese
  • 1/2 cup stale breadcrumbs
  • 1 egg
  • 2 tablespoon finely chopped fresh mint
  • 2 tablespoon olive oil


Fried lamb meatballs
  • 1
    Combine lamb with onion, feta, breadcrumbs, egg and mint in medium bowl; season. Roll level tablespoons of mixture into balls.
  • 2
    Heat olive oil in large frying pan; cook balls, in batches, until browned and cooked through. Drain on absorbent paper.


To shape the meatballs well, it's important to chop the onion finely.

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