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.
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
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
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.
- 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.
- 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.
- Meanwhile, in a large bowl mix together all of the ingredients for the yoghurt sauce.
- Serve the meatballs with a generous spoonful of yoghurt sauce and a sprinkling of chopped mint leaves.
Watch our recipe video to see how easy it is to make our Lamb & Feta Meatballs with Lemon & Garlic Yoghurt Sauce