Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
18 Ingredients
Number of servings
4
- 1 clove garlic, crushed
- 2 ripe tomatoes, sliced
- 1 continental cucumber, cut into chunks
- 1/2 bunch mint, chopped
- 1 onion, grated
- 1/2 small red onion, thinly sliced
- 1 baby cos lettuce, leaves separated
- 1/4 cup extra virgin olive oil
- 1/4teaspoons ground cinnamon
- 1 pinch nutmeg
- 1teaspoons dried oregano
- 1 lemon, rind finely grated (and 2 tbs lemon juice)
- 1 cup natural Greek-style yoghurt
- 200grams Greek feta, cubed
- 500grams lamb mince
- 20 jumbo kalamata olives
- 1 egg, lightly beaten
- 1/2 cup panko breadcrumbs
Method
Step 1 of 3
Combine, mince, onion, lemon rind, oregano, spices, breadcrumbs and egg in a large bowl. Season to taste. Using your hands mix well to combine. Roll into walnut-sized balls.
Step 2 of 3
Heat 2 tbs of the oil in a frying pan over medium-high heat. Cook meatballs in batches, turning often, for 6 minutes or until golden brown and cooked through. Transfer to a plate.
Step 3 of 3
Stir yoghurt, mint, garlic and remaining oil together in a small bowl. Combine lettuce, tomato, cucumber, onion, olives and feta in a serving bowl. Add meatballs and drizzle with lemon juice. Serve with mint yoghurt.
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