Lamb, Artichoke and Feta Meatballs
Who doesn't love a meatball? Mince is a thrifty, flavour packed way to enjoy your favourite meat, and is especially useful when feeding a crowd or for family dinners when you want a quick and easy meal to pull together, but one that delivers masses of delicious flavour. These lamb meatballs are just that. I especially like the addition of some chopped marinated artichokes and crumbled feta in the meatball mix here, both flavours that work very well with the lamb. If cooking Easter lunch on more of a budget than buying a whole leg or shoulder of lamb, which, let’s be honest, can be quite costly, my suggestion is to make these fab lamb meatballs, buy some good quality pita or flatbreads and serve with more seasoned Greek yogurt and some pickles on the side, those enormous pickled chillies you get in falafel shops would be ideal here. Lemon to squeeze over, always more lemon to squeeze!
INGREDIENTS
makes about 20 meatballs
500g lamb mince
100g feta cheese, crumbled
120g marinated artichoke hearts, drained and finely chopped
2 garlic cloves, finely grated or very finely chopped
1 tsp dried oregano
1 tsp ground cumin
½ tsp sumac, plus more to serve (optional)
½ tsp ground cinnamon
Small bunch parsley, finely chopped
Finely grated Zest of 1/2 lemon, lemon cut into wedges to serve
1 egg, lightly beaten
40g dry breadcrumbs
olive oil, for frying
Salt and black pepper, to taste
To serve;
Greek yogurt
Pitta or flatbreads, warmed
A few pickles
METHOD
In a large bowl, combine the lamb, feta, artichokes, sumac (if using), garlic, oregano, cumin, cinnamon, lemon zest, egg, breadcrumbs and ½ the parsley. Season with salt and black pepper and mix well.
Roll into meatballs about the size of a golf ball and place on a tray. Let them rest in the fridge for 20 minutes to firm up.
Fry the meatballs in batches in a large frying pan in a film of oil for about 10 minutes, turning occasionally, until browned all over and cooked through, sprinkle over the remaining parsley and squeeze over ½ the lemon juice
Serve with Greek yoghurt, warm pitta or flatbreads, the lemon wedges and pickles on the side, with a sprinkle of extra sumac (if using).