Lamb and feta meatballs
Meatballs make a fun finger food. Ours are rolled with feta, onion and breadcrumbs and simmered in a rich tomato sauce
1 slice(s), (35g), crust removed, chopped
1 medium, grated
Lean lamb mince
Reduced fat feta cheese
100 g, crumbled
Tomato pasta sauce
260 g, (Sugo or Arrabbiata)
1 x 3 second spray(s)
- Place bread in a large bowl. Add 2 tablespoons water and stand for 5 minutes or until bread has softened. Squeeze out excess water with hands, then combine bread, onion, herbs, mince and feta in a large bowl. Season with salt and freshly ground black pepper. Shape mixture into 30 even meatballs, using 1 level tablespoon for each ball.
- Lightly spray a large, non-stick frying pan with oil and heat over medium-high heat. Cook meatballs for 3–5 minutes or until browned all over. Add pasta sauce to pan and simmer, turning meatballs occasionally, for 3 minutes or until meatballs are cooked through. Serve lamb and feta meatballs with toothpicks and cocktail napkins.
TIP: The meatballs can be made a day ahead. Roll into balls, then cover and refrigerate until ready to cook.