Greek Lamb Feta Meatballs Recipes

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GREEK LAMB MEATBALL SLIDERS WITH TZATZIKI



Greek Lamb Meatball Sliders with Tzatziki image

Provided by Guy Fieri

Categories     appetizer

Time 45m

Yield 8 sliders

Number Of Ingredients 21

1/4 cup panko breadcrumbs
1/4 cup milk
1 pound ground lamb
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon minced garlic
1 teaspoon dried oregano
1 tablespoon fresh mint, chopped
Kosher salt and freshly ground black pepper
1/4 cup crumbled feta cheese
Canola oil, for greasing pan
1/2 English cucumber, peeled
1 cup plain Greek yogurt
1 tablespoon lemon zest
1 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh dill
1 clove garlic, finely minced
Kosher salt and freshly ground black pepper
8 soft Hawaiian buns
2 Roma tomatoes, sliced 1/4-inch thick
8 bamboo skewers

Steps:

  • Preheat the broiler.
  • For the lamb meatballs: Soak the breadcrumbs in the milk for 5 minutes. In a large bowl, combine the lamb, coriander, cumin, garlic, oregano, mint, some salt and pepper, and the soaked breadcrumbs. Mix well, but do not overwork. Fold in the feta, then form the mixture into eight 2-inch meatballs.
  • Place the meatballs in a large, greased cast-iron pan. Place the pan 7 to 8 inches from the heating element; broil for 10 to 12 minutes, or until cooked through, turning once halfway through.
  • For the tzatziki: Grate the cucumber into a small strainer and squeeze out excess water. Combine the grated cucumber with the yogurt, lemon zest, olive oil, dill and garlic and mix well. Season with salt and pepper. Cover and refrigerate until ready to use.
  • To assemble the sliders: Load a meatball onto each bun. Top with tomato slices and some tzatziki. Secure the sliders with bamboo skewers. Serve on a large platter with extra tzatziki on the side.

GREEK LAMB MEATBALLS



Greek lamb meatballs image

Prep these comforting Greek lamb meatballs with chargrilled veg and potatoes in just five minutes. A guaranteed family favourite, perfect for busy weeknights

Provided by Esther Clark

Categories     Main course

Time 40m

Number Of Ingredients 11

2 tbsp olive oil
500g lamb meatballs
300g baby new potatoes, thickly sliced
2 large garlic cloves, crushed
185g chargrilled vegetables, drained if in oil
2 x 400g cans chopped tomatoes with herbs
2 tsp light brown soft sugar
100g black olives
40g feta, crumbled
½ small bunch mint, finely shredded
1 lemon, zested

Steps:

  • Heat 1 tbsp of the oil in a large shallow flameproof casserole or frying pan over a medium heat. Add the meatballs and fry for 5 mins or until golden brown. Set aside on a plate.
  • Heat the remaining oil in the same pan and fry the potatoes over a medium heat for 5 mins, or until they're starting to turn golden brown.
  • Add the garlic to the pan and fry for 1 min. Stir through the chargrilled veg, tomatoes and sugar, as well as the olives. Season. Add the meatballs back to the pan, cover and cook over a medium-low heat for 30-35 mins, stirring occasionally. Remove the lid halfway through, the potatoes should be just cooked through with the liquid slightly reduced.
  • Remove the pan from the heat and serve at the table with the feta, mint and lemon zest scattered over.

Nutrition Facts : Calories 555 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 31 grams protein, Sodium 1 milligram of sodium

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