Lisa's Greek inspired lamb meatballs


by Lisa Hammington

This recipe was originally adapted from a burger recipe. If you're open to a diversion, make these as burger patties and have them in a wholemeal pita with some nice tomato chutney.


  • 500g extra lean lamb mince
  • 2 cloves of garlic, crushed
  • 2T parsley (fresh or dried)
  • 2T oregano (fresh or dried)
  • 1t lemon rind, finely grated
  • 1t ground cumin
  • 60g Feta Cheese
  • 1 egg white
  • 1 shallot
  • 185ml plain unsweetened yoghurt
  • 3T fresh mint, chopped
  • 1 clove garlic, crushed
  • salt & pepper to taste

1. Mix lamb, shallots, garlic, oregano, parsley, lemon rind and cumin until thoroughly combined. Season well with salt/pepper. Add crumbled feta and egg white, mix and combine. Shape into small meatballs, refrigerate until ready to cook. 2. To make yoghurt sauce - place yoghurt, mint and remaining garlic into small bowl, stir to combine and set aside. 3. Cook the meatballs over medium heat in small batches. 4. Serve with a simple mesclun salad, with cherry tomatoes, cucumber and sliced red onion. Drizzle the yoghurt sauce over the lot.