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Lamb and Feta Meatballs with Burghul Pilaf

Level up your meatball game with these lamb and feta meatballs, on top of a spiced burghul salad.

3 - 4

Serves

20 mins

Prep Time

35 mins

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

From our friends at Lazy Sunday Club, these lamb meatballs are given the Middle Eastern treatment for a jam-packed herb and spice laden dinner.

This recipe is courtesy of Lazy Sunday Club.

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Ingredients

Meatballs

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500g Quality Mark lamb mince

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1 cup fresh breadcrumbs

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½ tsp ground allspice

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1 egg

beaten

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¾ cup feta cheese

crumbled

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for dusting plain flour

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2½ Tbsp olive oil

for cooking

Burghul Pilaf

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¼ cup olive oil

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2 onions

chopped

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2 garlic cloves

crushed

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2 Tbsp tomato paste

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1½ tsp ground allspice

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⅓ cup currants

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1 ½ cups Coarse burghul

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½ cup walnut halves

lightly toasted and coarsely chopped

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2 ¼ cups chicken stock

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fresh dill

chopped, to taste

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2-3 Fresh figs

cut into wedges, optional

Method

Meatballs

Burghul Pilaf

To Serve

1

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

2

Using clean hands, mix everything together until well combined.

3

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

4

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

5

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

6

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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7

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

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