Lamb & Feta Meatballs

GREEK LAMB MEATBALLS – THERE’S A MOUTHFUL OF FLAVOUR IN EVERY BITE!

Assemble the meatballs by placing all the ingredients into a suitable bowl. Mix well together and shape into balls, roughly 50g each, this will allow 3 meatballs per serving. Set aside.

To prepare the sauce ingredients, place the oil into a suitable sized frying pan. Sauté the onion, garlic, oregano and chilli flakes until softened. Pour in the wine and allow to bubble until virtually evaporated.

Spoon this into the removable Crock-Pot bowl, adding the remainder of the sauce ingredients and stir well.

Wipe out the frying pan with some clean kitchen paper. Add a further splash of oil and brown the meatballs on all sides.

Spoon these into the bowl nestling them into the sauce. Cover and cook on Low for 4-5 hours or High for 3-4 hours. Serve piping hot with some freshly cooked pasta, a dust of chopped parsley and the reserved crumbled feta.

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Cooking Time

Low for 4-5 hours or High for 3-4 hours

Servings

6-7

Ingredients

  • 1kg minced lamb
  • 1 egg
  • 70g breadcrumbs
  • 100g crumbled feta cheese (plus a small handful for garnish)
  • 3 cloves of finely chopped garlic
  • 3tbsp chopped parsley (plus a little extra for garnish)
  • 1 lemon, zest only
  • 1 heaped tsp sumac
  • salt & pepper

For the Sauce

  • 2tbsp oil
  • 1 large onion, diced
  • 2 garlic cloves, finely chopped
  • 1tsp dried oregano
  • 1/2tsp dried red chilli flakes
  • 50ml red wine
  • 1 bay leaf
  • 1 lemon, zest only
  • 800g chopped tomatoes
  • 200ml water or stock
  • salt & pepper

To Serve

  • Freshly cooked pasta
  • Parsley
  • Crumbled Feta