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Lamb + Feta Meatballs
with Spicy Tomato Sauce

Lamb + Feta + Spicy Tomato Sauce

For the meatballs ...

500g lamb mince

1 red onion chopped

2 cloves of garlic - crushed

1 tablespoon of fresh chopped rosemary

1 teaspoon of dried oregano

1 teaspoon of cumin seeds

1/2 teaspoon of chilli flakes

200g of feta cheese - crumbled - leave a little to sprinkle over the dish as a garnish prior to roasting

Salt + black pepper

For the sauce ...

2 x 400g of chopped tomatoes

1 tablespoon of olive oil

1 teaspoon of chilli flakes

1/2 teaspoon of sugar

1 tablespoon red wine vinegar

1 tablespoon of rose harissa paste

Salt + black pepper


1 tablespoon of toasted pine nuts

1 tablespoon of chopped parsley

Left over feta cheese

Preheat the oven to 170 degrees


Then combine all the meatball ingredients - it's easier to mix with your hands.

I then form this into a large ball and transfer to a board where I cut it in half, half again and then each quarter into

4 to give you 16 meatballs.

Roll each of these portions into a ball and once done, add a splash of oil to a pan over a medium heat and

brown on all sides.

Transfer to an oven proof dish.

Using the same pan - no need to wash - add the olive oil on a medium heat and then the crushed garlic, oregano and chilli flakes.

Once sizzling - don't allow the garlic to burn or will become bitter - tip in the chopped tomatoes, followed by the remaining ingredients.

Simmer gently for 20 minutes and then you can either blitz the sauce with a blender first if you prefer it to be smooth, or just pour over your meatball as is.

Toast the pine nuts in a frying pan and sprinkle over the dish with a left over feta cheese.

Cover with foil and place in the preheated oven for 20 - 30 minutes.

Chop the parsley to add as a garnish

Good served with rice, couscous, even mash or just a simple green salad.

"I love this dish, really tasty and just spicy enough" ... Lily

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