Lamb and Feta Meatballs with Basil and Chilli Sauce
This is a great store cupboard recipe and by that I mean the majority of the ingredients can be found in most kitchens already. Indeed, when I came up with this dish, I simply looked at what I had in the fridge and went from there but don't let that put you off - it's absolutely delicious!
The combination of lamb and feta is as old as time itself - no really, the Ancient Greeks ate the two together! - and what a delightful combination it is. The salty, slightly melted cheese contrasts wonderfully with the sweet, juicy lamb and when paired with a sauce full of garlic, tomato, fresh herbs and a touch of spice, you're onto a real winner!
Lamb and Feta Meatballs with Basil and Chilli Sauce
Serves 2
oil
salt and pepper
For the meatballs:
250g minced lamb
1 garlic clove, finely chopped
1 heaped tsp dried oregano
1 heaped tsp dried basil
50g feta cheese
1 egg, beaten
zest of 1 lemon
For the sauce:
1 small red onion, finely chopped
1 garlic clove, finely chopped
½ red chilli, finely chopped
1 tbsp tomato purée
1 tbsp balsamic vinegar
1 x 400g tin chopped tomatoes
2 tbsp fresh parsley, roughly chopped
2 tbsp fresh basil, roughly chopped
To serve:
Spaghetti or courgetti or anything else you fancy!
extra feta, for sprinkling
For the meatballs, put all of the ingredients in a bowl with a generous amount of salt and pepper and squidge together with your hands until totally combined. Roll the mixture into 10 balls and then heat a large frying pan over a high heat with a drizzle of oil. Brown the meatballs on all sides in the hot pan then set aside.
Wipe the pan clean with kitchen roll then add another drizzle of oil. Add the onion, garlic and chilli to the pan and cook, stirring, for a couple of minutes until softened. Add the tomato purée and continue to cook and stir for around 3-4 minutes. Add the balsamic vinegar, followed by the tinned tomatoes along with the browned meatballs. Allow to bubble away over a low heat for 10-15 minutes or until the meatballs are cooked through (this is a good time to cook your pasta!).
Finally, stir through the parsley and basil and season liberally with salt and pepper. Serve the meatballs and sauce with a carb of your choice and crumble over plenty of extra feta.
The combination of lamb and feta is as old as time itself - no really, the Ancient Greeks ate the two together! - and what a delightful combination it is. The salty, slightly melted cheese contrasts wonderfully with the sweet, juicy lamb and when paired with a sauce full of garlic, tomato, fresh herbs and a touch of spice, you're onto a real winner!
Lamb and Feta Meatballs with Basil and Chilli Sauce
Serves 2
oil
salt and pepper
For the meatballs:
250g minced lamb
1 garlic clove, finely chopped
1 heaped tsp dried oregano
1 heaped tsp dried basil
50g feta cheese
1 egg, beaten
zest of 1 lemon
For the sauce:
1 small red onion, finely chopped
1 garlic clove, finely chopped
½ red chilli, finely chopped
1 tbsp tomato purée
1 tbsp balsamic vinegar
1 x 400g tin chopped tomatoes
2 tbsp fresh parsley, roughly chopped
2 tbsp fresh basil, roughly chopped
To serve:
Spaghetti or courgetti or anything else you fancy!
extra feta, for sprinkling
For the meatballs, put all of the ingredients in a bowl with a generous amount of salt and pepper and squidge together with your hands until totally combined. Roll the mixture into 10 balls and then heat a large frying pan over a high heat with a drizzle of oil. Brown the meatballs on all sides in the hot pan then set aside.
Wipe the pan clean with kitchen roll then add another drizzle of oil. Add the onion, garlic and chilli to the pan and cook, stirring, for a couple of minutes until softened. Add the tomato purée and continue to cook and stir for around 3-4 minutes. Add the balsamic vinegar, followed by the tinned tomatoes along with the browned meatballs. Allow to bubble away over a low heat for 10-15 minutes or until the meatballs are cooked through (this is a good time to cook your pasta!).
Finally, stir through the parsley and basil and season liberally with salt and pepper. Serve the meatballs and sauce with a carb of your choice and crumble over plenty of extra feta.
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