
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.
Explore Our Recipes
Looking for some inspiration to enhance your menu? Our recipes have been hand selected to help you elevate your menu with authentic flavours and fresh ideas.