Recipe

Greek lamb meatballs with tomato and mint salad

  • 25 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Greek lamb meatballs with tomato and mint salad
  • 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

Greek lamb meatballs with tomato and mint salad
  • 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.

Notes

Not suitable to freeze. Not suitable to microwave.

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