Bone Broth Recipe: Lamb Meatballs with Feta & Lemon

INGREDIENTS

500g lamb mince
1 egg, lightly beaten
1/2 cup fresh breadcrumbs (we used CeresOrganics jasmine rice crumbs for a gluten free option)
2 garlic cloves, crushed
2 teaspoons dried Italian seasoning
1/2 cup finely chopped fresh flat-leaf parsley leaves
1/2 tablespoons of Broth of Life Lamb Bone Broth
2 teaspoons finely grated lemon rind
100g feta, crumbled
2 tablespoons olive oil
Mixed green salad leaves, to serve
Lebanese cucumber, to serve
tomato medley punnet, to serve
feta cheese, to serve
kalamata olives, to serve

METHOD

In a large mixing bowl place mince, egg, breadcrumbs, garlic, Italian seasoning, parsley, lemon rind, Broth of Life Lamb Bone Broth and feta in a bowl.Add some pepper to season and mix together to combine.
Create balls using about a tablespoon of the mixture and pop on a plate.
Using a large frying pan heat your olive oil over medium-high heat.
Add the meatballs into the pan when is oil is heated and cook until browned and cooked through for around 5-7 minutes.
Serve on a plate with green salad leaves, Lebanese cucumber, tomatoes, feta and olives.