Lamb & Feta Meatballs with Lemon & Garlic Yoghurt Sauce

Stuff lamb meatballs with feta and serve with lemon and garlic yoghurt sauce for a tasty mid-week meal.


Serves 3
500g lamb mince
1 spring onion, sliced
1 garlic clove, crushed
1 heaped tsp dried oregano
Small handful of fresh mint leaves, chopped, plus extra to serve
1 heaped tsp cumin powder
2 handfuls fresh breadcrumbs
1 large egg, lightly beaten
15-16 feta cubes
Olive oil
For the yoghurt sauce:
250g FAGE Total
2 garlic cloves, crushed
Small handful of fresh mint leaves, chopped
Finely grated zest & juice of ½ lemon
1 tsp capers, drained, rinsed & roughly chopped

Serves 3
  1. Preheat the oven to 190C / Fan 170C / Gas Mark 5. In a bowl, combine the lamb mince, onion, garlic, herbs, egg and breadcrumbs. Season well and shape into balls.
  2. Make an indentation in the centre of each meatball with your finger and add a feta cube, then mould the meat around the cheese to cover.
  3. Heat the olive oil in a large frying pan and cook the meatballs for a few minutes, or until browned all over. Transfer to a baking dish and bake in the oven for 20 minutes.
  4. Meanwhile, in a large bowl mix together all of the ingredients for the yoghurt sauce.
  5. Serve the meatballs with a generous spoonful of yoghurt sauce and a sprinkling of chopped mint leaves.
  6. Watch our recipe video to see how easy it is to make our Lamb & Feta Meatballs with Lemon & Garlic Yoghurt Sauce