It’s hard to beat meatballs for a kid-friendly dinner – even more so if you serve them up with toothpicks. What is it about kids and food on sticks? Anyway, regardless of how you serve them, these little spheres of deliciousness are sure to be a hit at your place. The lamb mince makes them super juicy, the feta gives them some great extra flavour, and the hidden veggies give you that little “insurance policy” that some extra goodness is going in.
We usually serve these up with some kind of salad. Often it’s my Greek pasta salad, made up of spelt pasta spirals with chopped baby spinach, tomatoes, capsicum, cucumber, red onion, feta and olives with a kalamata balsamic and olive oil dressing. But sometimes it’s just with a regular Greek salad with cos lettuce, and some tzaztiki, hummus and flatbread on the side so we can make meatball wraps. Either way, they’re absolutely delicious!
Lamb, Herb & Feta Meatballs
1 brown onion
2 cloves garlic
1 small-medium zucchini
1 small-medium carrot
handful mint leaves
handful parsley leaves
500-600g lamb mince
¾ cup fresh breadcrumbs
salt & pepper
100g feta, crumbled
- Preheat oven to 200 degrees Celsius.
- Add vegetables and herbs to a food processor and blend to breadcrumb-like consistency.
- Add other ingredients, except feta, and process until well combined.
- Transfer to a bowl and gently mix feta through to distribute.
- Using wet or lightly oiled hands, shape into golfball-sized balls and place on a tray lined with baking paper. Makes approximately 36 meatballs.
6. Bake for approximately 30 minutes or until golden brown and cooked through.
Serve them up with sides as you like and watch your family demolish them.