GREEK-STYLE LAMB MEATBALLS

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A long leisurely lunch with a jug of Pimm’s is Jo’burg floral designer Stefan Norval’s ([email protected] or afreshevent.co.za) ideal way to spend a Sunday afternoon

GREEK-STYLE LAMB MEATBALLS

INGREDIENTS

FOR THE MEATBALLS:

  • 125g couscous
  • 250ml hot chicken stock
  • 600g lamb mince
  • 80ml pine nuts
  • 30ml honey
  • 30ml mint leaves, finely chopped
  • 15ml fresh rosemary leaves, finely chopped
  • 15ml lemon zest, finely grated
  • salt and black pepper
  • 125g feta cheese, diced
  • oil, for frying

 

TO SERVE:

  • 6 pita breads or flatbreads
  • 250g ready-made hummus or tzatziki
  • 5ml paprika
  • 125g baby spinach leaves
  • 45ml fresh mint leaves
  • 250g cherry tomatoes, halved
  • 60ml extra virgin olive oil
  • zest of one lemon
  • salt and black pepper

METHOD

1. To make the meatballs: place the couscous in a large mixing bowl and cover with the hot stock. Cover the bowl with plastic wrap and let it stand for 5 minutes or until the stock has been absorbed. Fluff the couscous up using a fork.
2. Add the remaining ingredients (excluding the feta cheese) and mix well. Carefully stir in the feta cheese. Using your hands, shape the mixture into 36 meatballs. Chill for 30 minutes.
3. Heat the oil in a non-stick frying pan over a medium heat. Add the meatballs and cook for 4–5 minutes on each side or until cooked through.
4. To serve: place the flatbreads on serving plates and spread with the hummus or tzatziki. Sprinkle the paprika over the top. Garnish with the spinach, mint and cherry tomatoes. Add 4–6 meatballs, a drizzle of extra virgin olive oil, some lemon zest and season with salt and black pepper.

 

This recipe serves 6.