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Lamb meatballs
Lamb meatballs
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Greek-inspired lamb bites bursting with flavor.
Ingredients:
  • 2 slices white bread, crusts removed
  • 500g lean lamb mince
  • 1 brown onion, coarsely grated
  • 62.50 ml chopped fresh continental parsley
  • 1 egg, lightly whisked
  • 2 tsp dried oregano leaves
  • 5.00 gm ground cumin
  • Olive oil spray
  • 260g (1 cup) low-fat natural yoghurt
  • 1/2 Lebanese cucumber, halved, seeded, finely chopped
  • 21.00 gm fresh lemon juice
Instructions:
  • Mix the yogurt, cucumber, and lemon juice in a bowl and chill covered with plastic wrap in the fridge to prepare the tzatziki.
  • In a bowl, generously cover the bread with water. Allow it to soak for 5 minutes. Gently tear the bread into pieces.
  • Prepare a tray lined with non-stick baking paper. In a bowl, mix together bread mixture, lamb, onion, parsley, egg, oregano, and cumin. Season with salt and pepper. Shape tablespoonfuls of the mixture into balls and place them on the prepared tray. Cover with plastic wrap and chill in the fridge for 1 hour or overnight.
  • Preheat oven to 200°C. Heat a large non-stick frying pan over medium-high heat and spray with oil. Cook half the meatballs until golden, about 5 minutes, then transfer to a large baking tray. Repeat with the remaining meatballs. Bake in the oven for 8 minutes or until cooked through. Serve with tzatziki.

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