Super Summer Greek Lamb and Tomato Meatballs
This recipe is perfect for getting the prep done before your guests arrives and needs only minimal cooking before serving. This dish is bursting with flavour and texture and is perfect for putting in the middle of the table and getting everyone to just tuck in.
Easter Greek Style Lamb Meatballs with Wild Garlic and Lemon Howarth Timber
Easter is a perfect excuse for families and friends to get together and enjoy some good food. This recipe is perfect for getting the prep done before your guests arrive and needs only minimal cooking before serving. This dish is bursting with flavour and texture and is perfect for putting in the middle of the table and getting everyone to just tuck in.
Prep time 20 minutes
Cook time 35 minuets
500g Minced lamb
2 cloves of garlic or 1 handful of wild garlic leaves
1 tbsp of dried oregano
1 tbsp of tomato puree
1 tsp of honey
1 tbsp of onion powder
The zest of 1 Lemon
1/2 tsp of cumin
1 egg yolk
2 tbsp of breadcrumbs
1 tsp of salt
1/2 tsp of freshly milled black pepper
meatball weight 80g approx each
100g of Greek Kalamarta olives
6-8 ripe tomatoes
1 lemon cut into wedges
80g of feta cheese
1 tbsp of olive oil
1 tbsp of red wine vinegar
Preheat your oven to 170 degrees
Place all the meatballs ingredients into a large mixing bowl.
Using a clean wet hand, mix together to combine all the flavours.
Divide and shape the meatballs into golf ball size portions. Wet your hands as this helps roll the meatballs without getting into a mess.
Then place in an oven proof dish.
Add the tomatoes into the pan along with the olives.
Bake in the oven for 40 minutes, until cooked.
When the meatballs are ready, finish with a sprinkle of flat leaf parsley, crumbled feta cheese, a splash of olive oil and some red wine vinegar to dress the dish and give it a nice finish.
Serve with freshly grilled pitta bread, Greek salad and not forgetting the Greek yogurt.