Lamb and feta meatballs

Recipe from: 14 May 2015
recipes, LCHF, Banting

Ingredients 18
Servings 0
Minutes 00:15
  • 500
    g
    minced lamb
  • 1/2
    onion, finely chopped
  • 2
    rounds feta, crumbled
  • 1
    egg, beaten
  • 30
    ml
    each fresh mint and flat-leaf parsley, chopped
  • 1
    red chilli, seeded and chopped
  • 5
    ml
    ground coriander
  • 3
    ml
    salt
  • 3
    ml
    white pepper
  • SALAD:
  • 2
    medium brinjals, thinly sliced lengthwise
  • 30
    ml
    coconut oil, melted
  • 30
    ml
    chopped flat-leaf parsley
  • 1/2
    red onion, sliced
  • 15
    ml
    red wine vinegar
  • 90
    g
    wild rocket
  • 100
    ml
    Parmesan shavings
  • 15
    ml
    toasted sesame seeds
 

Method

00:15
 

Preheat the oven to 180°C.

Mix all the ingredients for the meatballs together and roll into small balls. Grease an oven dish with olive oil or coconut oil and place the meatballs in it. Bake for about 20 minutes or until cooked through. Tip Grill for a few minutes to brown.

Makes 18 meatballs.

Make the salad
Preheat a griddle pan, brush the brinjal slices with coconut oil and cook until char-grilled. Sprinkle the hot brinjals with chopped parsley, red onion and vinegar, and mix together. Then mix with the remaining ingredients and serve with the meatballs.

Recipe reprinted with permission of Home.
 
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

 

Read more on: lchf  |  banting  |  recipes
 

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.