Spiced Lamb and Feta Meatballs with Yoghurt, Tahini Sauce and Greek Salad

This Week

2 Dec - 8 Dec

Spiced Lamb and Feta Meatballs with Yoghurt, Tahini Sauce and Greek Salad

This dish might look impressive but it’s surprisingly easy – making it a perfect mid-week meal. Spiced lamb and feta meatballs are served on a bed of creamy yoghurt, tahini sauce served alongside a fresh and crisp greek salad.

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Meal Prep Guide

Pre-roll the meatballs (store in an airtight container in the fridge)

Ingredients

600g lamb mince
50g feta (crumbled)
1 egg (lightly whisked)
½ small red onion (finely diced)
⅓ cup breadcrumbs
2 tsp smoked paprika
2 tsp ground cumin
2 tsp ground coriander
1 lemon (zest)
1 garlic clove (crushed)
Olive oil (for cooking)

Method

Add all the ingredients to a mixing bowl and mix well to combine. We find it best to do this with our hands. Roll into meatballs slightly smaller than golf balls.

Make the yoghurt and tahini sauce (store in an airtight container in the fridge)

Ingredients

½ cup Greek yoghurt
¼ cup tahini
1 small garlic clove (crushed)
1 small lemon (juice)
Salt and pepper

Method

Add all the ingredients to a small bowl and mix well to combine.

Toast 2 Tbsp of pine nuts (store in an airtight jar in the pantry)

Tips

We served this dish alongside our flatbreads but this is totally optional. You could also serve it alongside some store-bought pita bread or some crispy roasted potatoes.
This is a great dish to make if you’re entertaining as everything can be prepared in advance! You could also make our Crispy Eggplant with Whipped Feta, Pistachios and Pomegranate to add to the spread.

Shortcuts

Vegetables

Add a side of roasted or grilled eggplant.
You can use any colour capsicum.
Swap out the coriander for mint or parsley.

Protein

For a vegetarian option swap out the meatballs for our Baked Falafels or pan-fried halloumi.

Ingredients

Lamb and feta meatballs

600g lamb mince
50g feta (crumbled)
1 egg (lightly whisked)
½ small red onion (finely diced)
⅓ cup breadcrumbs
2 tsp smoked paprika
2 tsp ground cumin
2 tsp ground coriander
1 lemon (zest)
1 garlic clove (crushed)
Olive oil (for cooking)

Yoghurt tahini sauce

½ cup Greek yoghurt
¼ cup tahini
1 small garlic clove (crushed)
1 small lemon (juice)
Salt and pepper

Greek salad

70g feta
½ small red onion (finely sliced)
½ cucumber (diced)
1 capsicum (diced)
250g cherry tomatoes (sliced in half)
½ cup coriander (roughly chopped)
½ cup olives
3 Tbsp olive oil
2 Tbsp red wine vinegar‍

Garnish

2 Tbsp pine nuts (toasted)
¼ cup coriander (finely chopped)
Olive oil

Method

Get started by making the meatballs, add all the ingredients to a mixing bowl and mix well to combine. We find it best to do this with our hands. Roll into meatballs slightly smaller than golf balls.
Heat a large pan over medium heat, add a little olive oil. Once hot, add the meatballs and cook for 3-4 mins on each side, or cooked through to your liking.
While the meatballs are cooking you can prepare everything else. To make the yoghurt and tahini sauce, simply add all of the ingredients to a small bowl and mix well to combine.
To make the greek salad add all of the ingredients to a salad bowl and drizzle over the olive oil and red wine vinegar; toss well to combine.
Add the yoghurt tahini sauce to a large plate or platter, add the meatballs and garnish with the toasted pine nuts, a drizzle of olive oil and some fresh coriander. Season with salt and pepper.
Serve the meatballs alongside the greek salad and optional flatbreads.