Feta & Lamb Meatballs with Greek Style Yoghurt, Feta & Dill Dressing

Prep time:

Birch & Waite Greek Style Yoghurt, Feta & Dill Dressing150mL
Lamb mince500g
Feta cheese80g
Bread slices, blitzed in food processor (or 50g bread crumbs)2
Garlic cloves, minced2
Ground cinnamon1/2 tsp
Dried rosemary2tsp
Sprigs of parsley, finely chopped3
Olive oil2 tbsp
Balsamic glazeTo taste


  1. Preheat oven to 190 degrees Celsius, fan forced⁠.
  2. In a large bowl, combine mince, breadcrumbs, parsley, garlic, rosemary, ground cinnamon, feta and a pinch of pepper - mix well. ⁠
  3. Shape meatballs (about 30g each).
  4. ⁠Preheat a large frypan with olive oil, once hot, brown the meatballs for 3-4 minutes until they crispy up. ⁠
  5. 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. ⁠
  6. Serve on a bed of Birch & Waite Greek Style Yoghurt, Feta & Dill Dressing, and some extra for dipping on the side. ⁠
  7. Enjoy as a canape or served in a pita with salad. ⁠

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