Lamb Meatballs With Feta Lemon And Mint Recipe 415 Food

EASY GREEK MEATBALLS

Steps:

• Combine all the ingredients and mix until the ingredients are just combined, taking care not to over mix (this can cause the meatballs to be very dense).
• To mix the meatballs: With wet hands (this prevents the meat from sticking to your hands), form meatballs of approximately 3cm/1in and place on a chopping board.
• To fry the meatballs: pre-heat a non-stick frying pan and add a tablespoon of olive oil. Fry the meatballs in batches until golden brown on both sides and cooked through.
• To bake the meatballs: Pre-heat the oven to 220ºC. Line 2 baking sheets with baking/parchment paper and add the meatballs, keeping some space between them. Drizzle the meatballs with 1-2 tbsp olive oil and place in the oven. Allow to bake, turning over halfway, until golden brown and cooked through (approximately 20-30 minutes).
• Remove the meatballs from the heat, drizzle with lemon juice (optional) and serve.

LAMB MEATBALLS WITH FETA, LEMON AND MINT RECIPE - (4.1/5)

Steps:

• Make meatballs: In a large bowl, combine all meatball ingredients except oil. I like to do this with a fork. Using wet hands, form mixture into small (1 1/2 to 2-inch diameter) meatballs; I have taken to using a large (just shy of 3 tablespoon) cookie scoop for easy sizing. Brown meatballs: Heat a large skillet over medium heat. Add olive oil and heat it through. Evenly space meatballs in pan and very carefully turn and roll them so that all sides become brown. Don't worry if they don't remain perfectly round; mine never do. Don't worry if some pieces become stuck to the pan; they will deliciously infuse the sauce in a minute. Drain meatballs on a paper towel-lined plate. [If you prefer not to fry your meatballs before cooking them in the sauce, you can cook them right in the sauce -- it will take about 10 minutes longer.] Make sauce and finish cooking meatballs: Pour out all but 1 tablespoon fat from skillet and return to medium heat. Add onion and garlic and cook until they begin to soften, about 5 minutes. Add wine or vermouth and scrape up any bits stuck to the pan. Cook until the liquid almost disappears. Add tomatoes, oregano, lemon zest, salt, pepper flakes, olives (if you're using them now), mint and parsley. Bring mixture to a simmer and return meatballs to the pan. Cover with a lid and cook at the lowest simmer for 20 to 24 minutes, until meatballs are cooked through. Squeeze lemon juice over meatballs and sauce. Serve: Sprinkled with additional olives, feta and herbs. We had this with orzo and a Greek salad.

LEMONY LAMB MEATBALLS

Steps:

• Put the breadcrumbs in a bowl and add the milk. Leave for 5 mins, or until the milk has been absorbed. Add the lamb, lemon zest, garlic, spices, coriander stalks and plenty of seasoning. Mix everything well with your hands, then shape into meatballs, it should make about 30. Cover and chill the meatballs for at least 30 mins, or up to 24 hrs.
• Heat the oil in a large frying pan, or two smaller ones. Cook the meatballs for 8-10 mins, rolling them around the pan until nicely browned on all sides and cooked through. To serve, arrange the meatballs on a platter. If the yogurt is quite thick, add a drop of water or lemon juice. Drizzle it over the meatballs, then scatter the pomegranate seeds and coriander leaves on top.

GREEK LAMB MEATBALLS

Steps:

• Heat 1 tbsp of the oil in a large shallow flameproof casserole or frying pan over a medium heat. Add the meatballs and fry for 5 mins or until golden brown. Set aside on a plate.
• Heat the remaining oil in the same pan and fry the potatoes over a medium heat for 5 mins, or until they're starting to turn golden brown.
• Add the garlic to the pan and fry for 1 min. Stir through the chargrilled veg, tomatoes and sugar, as well as the olives. Season. Add the meatballs back to the pan, cover and cook over a medium-low heat for 30-35 mins, stirring occasionally. Remove the lid halfway through, the potatoes should be just cooked through with the liquid slightly reduced.
• Remove the pan from the heat and serve at the table with the feta, mint and lemon zest scattered over.

GREEK LAMB & FETA MEATBALLS

Steps:

• Combine all ingredients.
• Shape into balls.
• Broil for 15 min at 400 degrees.
• Serve with rice, tabbouleh, hummus, pita, etc or with tahini dip& enjoy!