Serves:
Prep time:
| Birch & Waite Greek Style Yoghurt, Feta & Dill Dressing | 150mL |
| Lamb mince | 500g |
| Feta cheese | 80g |
| Bread slices, blitzed in food processor (or 50g bread crumbs) | 2 |
| Garlic cloves, minced | 2 |
| Ground cinnamon | 1/2 tsp |
| Dried rosemary | 2tsp |
| Sprigs of parsley, finely chopped | 3 |
| Olive oil | 2 tbsp |
| Balsamic glaze | To taste |
Method
- Preheat oven to 190 degrees Celsius, fan forced.
- In a large bowl, combine mince, breadcrumbs, parsley, garlic, rosemary, ground cinnamon, feta and a pinch of pepper - mix well.
- Shape meatballs (about 30g each).
- Preheat a large frypan with olive oil, once hot, brown the meatballs for 3-4 minutes until they crispy up.
- Place the browned meatballs on a lined tray and drizzle with balsamic glaze, place in the preheated oven for 6-8 minutes until cooked through.
- Serve on a bed of Birch & Waite Greek Style Yoghurt, Feta & Dill Dressing, and some extra for dipping on the side.
- Enjoy as a canape or served in a pita with salad.
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