Lamb and feta mega meatballs
6
Points®
Total time: 7 hr • Prep: 50 min • Cook: 6 hr 10 min • Serves: 4 • Difficulty: Easy
Forget the standard Bolognese sauce the next time you make pasta and try this mega meatballs instead! Jam-packed full of Mediterranean flavours, this meal sure looks hearty, fun and delicious.
Ingredients
Lean lamb mince
500 g
Dried breadcrumbs
70 g, (1 cup) fresh, wholemeal
Fresh mint
2 tbs, chopped, plus extra whole leaves to serve
Reduced fat feta cheese
60 g, crumbled
Garlic
2 clove(s), crushed
Ground cumin
1 tbs
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Canned diced tomatoes
400 g
Zucchini
2 medium, cut into 2cm pieces
Black olives, drained
12 individual
Instructions
1
Combine mince, breadcrumbs, chopped mint, feta and half both the garlic and cumin in a bowl. Using clean hands, roll mixture into 4 meatballs. Cover and place in fridge for 30 minutes.
2
Heat oil in a large non-stick frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add remaining cumin and garlic and cook, stirring, for 30 seconds or until fragrant. Add tomatoes, zucchini and olives and bring to the boil.
3
Place meatballs in a 4.5 litre (18-cup) slow cooker. Pour tomato mixture over meatballs. Cook, covered, on low for 6 hours (or high for 3 hours). Serve sprinkled with extra mint.
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