Name: Greek lamb meatballs with tomato and mint salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 500 gram minced lamb; 100 gram feta, crumbled; 2 clove garlic, crushed; 1/2 cup (50g) packaged breadcrumbs; 1 egg; 1 teaspoon dried oregano; 2 teaspoon ground cumin; 2 teaspoon lemon rind, finely grated; 1 tablespoon olive oil; Tomato and mint salad; 400 gram mixed baby tomatoes, halved; 1 (130g) lebanese cucumbe,r peeled, chopped coarsely; 1/2 (50g) small red onion, sliced thinly; 1/2 cup fresh mint leaves; 1 1/2 tablespoon olive oil; 1 1/2 tablespoon balsamic vinegar

Ingredients

500 gram minced lamb

100 gram feta, crumbled

2 clove garlic, crushed

1/2 cup (50g) packaged breadcrumbs

1 egg

1 teaspoon dried oregano

2 teaspoon ground cumin

2 teaspoon lemon rind, finely grated

1 tablespoon olive oil

Tomato and mint salad

400 gram mixed baby tomatoes, halved

1 (130g) lebanese cucumbe,r peeled, chopped coarsely

1/2 (50g) small red onion, sliced thinly

1/2 cup fresh mint leaves

1 1/2 tablespoon olive oil

1 1/2 tablespoon balsamic vinegar

Method

1.In a large bowl, combine lamb, feta, garlic, breadcrumbs, egg, herbs and rind. Roll level tablespoons of mixture into balls.

2.In a large frying pan, heat oil over medium heat; cook meatballs, turning occasionally, for about 10-15 minutes or until browned all over and cooked through.

3.Meanwhile, to make tomato and mint salad: Place dry ingredients in a large bowl; toss gently to combine. Drizzle with oil and vinegar.

4.Serve meatballs with salad.

Not suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

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