LAMB MEATBALL RECIPE GREEK RECIPES

Steps:

• Heat 1 tbsp of the oil in a large shallow flameproof casserole or frying pan over a medium heat. Add the meatballs and fry for 5 mins or until golden brown. Set aside on a plate.
• Heat the remaining oil in the same pan and fry the potatoes over a medium heat for 5 mins, or until they’re starting to turn golden brown.
• Add the garlic to the pan and fry for 1 min. Stir through the chargrilled veg, tomatoes and sugar, as well as the olives. Season. Add the meatballs back to the pan, cover and cook over a medium-low heat for 30-35 mins, stirring occasionally. Remove the lid halfway through, the potatoes should be just cooked through with the liquid slightly reduced.
• Remove the pan from the heat and serve at the table with the feta, mint and lemon zest scattered over.

Steps:

• Finely chop mushrooms, onion, celery and garlic in a food processor. Heat oil in a large skillet over medium-high heat. Add the vegetable mixture and cook, stirring occasionally, until the liquid has evaporated, 6 to 8 minutes. Transfer to a large bowl and let cool for 10 minutes.
• Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil and coat with cooking spray.
• Add breadcrumbs, pine nuts, feta, mint, oregano, lemon zest, salt and pepper to the cooled vegetables; stir until combined. Add lamb and mix gently to combine (do not overmix). Form into 30 meatballs (a scant 2 tablespoons each) and place on the prepared baking sheet.
• Bake the meatballs until an instant-read thermometer inserted in the center registers 165 degrees F, about 15 minutes.