Lamb and feta mega meatballs
6 hr 10 min
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.
Lean lamb mince
70 g, (1 cup) fresh, wholemeal
2 tbs, chopped, plus extra whole leaves to serve
Reduced fat feta cheese
60 g, crumbled
2 clove(s), crushed
1 medium, finely chopped
Canned diced tomatoes
2 medium, cut into 2cm pieces
Black olives, drained
- 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.
- 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.
- 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.
SERVING SUGGESTION: Mixed salad leaves drizzled with balsamic vinegar, plus spelt pasta spirals. TIP: Suitable to freeze for up to 3 months.You can add 1/3 cup (80ml) water if you want a thinner sauce.