Greek Inspired Lamb Meatballs

Sometimes I wish I had a Yiayiá

Completely obsessed with meatballs right now, and these Greek inspired beauties are my favourite.

The perfect salty protein snack, lunch or dinner.

Hot Tip* Double the amounts to bulk prepare for additional meals.


Ingredients

Meatball base

  • 500g lamb mince

  • 1/4 cup GF breadcrumbs 

  • 1/4 cup freshly ground flaxseeds *or another 1/4 cup GF breadcrumbs

  • 2 tbsp cup milk of choice

  • 1 egg

Flavour additions

  • 1/2 block danish white cheese (from deli section at supermarket) or Feta

  • 1 small white onion finely chopped

  • 1 garlic clove grated

  • 1 tbsp rosemary finely chopped

  • 1 tsp tbsp dried oregano

  • S&P


Method

  1. Pre-heat oven to 200º degrees.

  2. Combine all ingredients in a large mixing bowl.

  3. Begin rolling meat mixture into balls about 1.5in in diameter (or to preferred liking). And gently place on a large plate.

  4. Heat a tsp of oil on a non-stick fry pan and fry meatballs in batches, until browns on most sides. You don’t need to be precious with completely browning and they don’t need to be cooked through. Place the fried meat balls onto a baking tray with plenty of space between each one until all done.

  5. Place in oven and cook for 10mins, then turn the oven to grill and cook for another 5-7mins. Until they are sizzling.

Serving suggestions

  1. With salad greens, cucumber, tomato & olives. Plus a big dollop of tzatziki.

  2. With Sautéed greens and quinoa

  3. Eaten cold as a snack

  4. Re-heated in a tomato based sauce with chopped vegetables like onions, zucchini and eggplant.


Georgie Gorman