Greek Lamb Meatballs with Feta & Lemon

Greek Lamb Meatballs with Feta & Lemon
  • 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

  1. 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.

  2. Create balls using about a tablespoon of the mixture and pop on a plate.

  3. Using a large frying pan heat your olive oil over medium-high heat.

  4. Add the meatballs into the pan when is oil is heated and cook until browned and cooked through for around 5-7 minutes.

  5. Serve on a plate with green salad leaves, Lebanese cucumber, tomatoes, feta and olives.



Broth of Life Bone Broth


Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published