Lamb Meatballs with Greek Salad

    25 minutes

    These Greek inspired meatballs with oregano, garlic and lemon are packed full of flavour. Served with a vibrant Greek salad, this recipe is the perfect weeknight meal.

    9 people made this

    Serves: 4 

    • 500g lamb mince
    • 2/3 cup breadcrumbs
    • 1 teaspoon finely grated lemon rind
    • 1 clove garlic, crushed
    • 1 egg, beaten
    • 1/4 cup finely chopped fresh oregano, divided
    • 2 tablespoons olive oil, divided
    • 3 tomatoes, diced
    • 1 telegraph cucumber, diced
    • 1/2 red onion, thinly sliced
    • 2/3 cup pitted kalamatta olives
    • 125g Fetta cheese, crumbled
    • 2 tablespoons lemon juice
    • 1/3 cup Greek-style yoghurt

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Combine lamb mince, breadcrumbs, lemon rind, garlic, beaten egg and 1 tablespoon oregano in a bowl. Shape mixture into eight meatballs.
    2. Heat half the oil in a large frying pan over medium heat. Cook meatballs for 5 minutes on each side or until cooked through.
    3. Meanwhile, combine tomato, cucumber, red onion, olives, fetta and remaining oregano in a large bowl. Whisk lemon juice and remaining oil in a small bowl; pour dressing to salad and toss gently to combine.
    4. Place meatballs on serving plates. Dollop with yoghurt and serve with salad.

    Serving suggestion:

    Serve with roasted or chargrilled potatoes.

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