It’s been a hot minute since I last wrote and the world has changed. Alas, all this time at home is helping bring back my creative flair. I’ve recently moved house and being home-bound for the foreseeable future, I have plenty of opportunities to cook new dishes.
I had the cravings for meatballs and I picked up some lamb mince during my last grocery shop (let’s be honest, grocery shopping at the moment is a bit of a lottery). These are easy as to make, basically just chuck everything in a bowl then cook ’em up!
Lamb and Feta Meatballs (makes 11-12)
What you’re going to need
500g lamb mince
1 slice bread, crusts removed and torn into small pieces (less than 1cm squares)
1 clove garlic, crushed
1/3 cup tasty cheese, grated
1 tablespoon chopped parsley
1-2 tablespoons milk
salt and pepper to season
olive oil for cooking
- In a small bowl, place the bread and milk to soak.
- Whilst the bread is soaking, add the mince, egg, parsley, grated cheese, garlic, salt and pepper into a bowl. Once all the milk is absorbed/the bread is soaked, add the bread to the remaining mixture.
- Mix the bowl contents with your hands (I find this is the best way to mix everything and break up the mince properly. I usually wear disposable gloves for ease of cleaning my hands afterwards)
- Once mixed, take a portion of the mince mixture in your hands to roll into a ball shape. Press your thumb into the top to make a hole and place the feta inside. Cover the hole with mince from the other side of the ball. Repeat step until all the mince mixture and feta are gone. Mixture yields approximately 11-12 meatballs.
- In a large fry pan, heat the olive oil to a medium heat. Add the meatballs and cook through (~15 minutes depending on size).
- Serve hot with your choice of condiments. I chose to have them with hummus and salad for a light dinner.