Feta and eggplant lamb meatballs with tzatziki
Easy entertaining with a Mediterranean twist
Serves
4
Prep Time
15 mins
Cook Time
50 mins
These festive lamb, eggplant, and feta meatballs are the perfect addition to your Christmas spread, bringing a deliciously unexpected twist to traditional holiday flavours. The succulent lamb pairs beautifully with the fresh mint, while roasted eggplant adds a rich, smoky depth, and feta provides a creamy, tangy contrast.
Whether served as a starter, part of a holiday buffet, or alongside seasonal sides, these meatballs will be a standout on your Christmas table.
Print
ShareIngredients
500g Quality Mark lamb mince
400g aubergines
finely diced2 Tbsp olive oil
⅓ cup flat-leaf parsley
chopped⅓ cup fresh mint
chopped2 garlic cloves
minced1 Tbsp lemon rind
finely grated¼ cup breadcrumbs
200g feta cheesei
crumbledsalt and pepper
to taste
1 cup thick Greek style yoghurt
½ cucumber
deseeded and finely diced¼ cup mint leaves
chopped½ clove garlic clove
minced1 tsp honey
½ tsp ground cumin
sea salt
lemon
wedges
Method
Preheat the oven to 180ºC. Place the aubergine and oil on a baking tray and toss to coat. Roast for 30 minutes until golden and soft.
Remove the aubergine from the oven and allow to cool.
Place the aubergine, mince, parsley, mint, garlic, lemon rind, bread crumbs and feta in a large bowl and mix well. Add salt and pepper to taste. Omit the salt if you didn't use reduced salt feta.
Roll into balls. Drizzle a little oil into a large frying pan and cook the meatballs until browned.
Place on a baking tray and into the oven to cook for 10 minutes, or until cooked through.
To make the Tzatziki, simply place all the ingredients into a bowl and mix well.
Serve the cooked meatballs with lemon wedges and tzatziki on the side.
Nutrition Information per Serving (450g)
This nutrition analysis is based on 4 serves.
