Lamb and feta meatballs with burghul pilaf

Combine the mince, crumbs, allspice and egg in a bowl and season well with sea salt and freshly ground black pepper.

Using clean hands, mix everything together until well combined.

Add the feta and work it as evenly through the mince as you can. Working with about 2 tsp of the mixture at a time, roll it into small-ish meatballs.

Place on a tray, cover, then refrigerate until you’re ready to cook.

Sprinkle the meatballs on the tray lightly with plain flour, then shake the tray to roll the meatballs and lightly coat them.

Heat the olive oil in a large, heavy-based frying pan over medium heat, add the meatballs, then cook, turning occasionally, for about 10 minutes or until golden and cooked through.

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Alternatively, you can cook them in a single layer in a large roasting dish in a 180℃ oven for 10-15 minutes.

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