Lamb & Feta Meatballs with Yoghurt, Tahini Sauce

This dish is ideal to make when having people over for dinner as both the meatballs and the yoghurt, tahini sauce can be prepped ahead of time, – so you can sit back and relax with your guests.


Lamb & Feta Meatballs

500g lamb mince
2 tsp smoked paprika
2 tsp ground cumin
2 tsp ground coriander
1 large handful fresh coriander (finely chopped)
Zest of one lemon
1 garlic clove (crushed)
50g feta cheese
1 Tbsp olive oil 
Salt and pepper

Yoghurt Tahini Sauce

1/2 cup greek or plain yoghurt 
1/4 cup tahini
1 garlic clove (crushed)
Juice of half a lemon


Lamb & Feta Meatballs

1. In a large mixing bowl combine the mince, spices, coriander, lemon zest, salt and pepper garlic and feta.

2. Mix well (using your hands is best) and then roll into small meatballs, just smaller than golf ball size. 

3. Heat the olive oil in a pan and add the meatballs. Cook for about 10-15 minutes turning often so the meatballs caramelise nicely.

Yoghurt, Tahini Sauce

1. Add all ingredients into a small bowl and mix well until the sauce is a smooth creamy consistency.


1. Once the meatballs have cooked spread the sauce over a large plate or platter, place the meatballs on top and garnish with pickled onions, fresh coriander, chilli flakes and a squeeze of lemon juice.

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