Friday, 20 September 2013

Lamb and Feta Meatballs

I don't know what it is about meatballs. They are always just so good no matter what you put in them. Especially when made with lamb. This is one of my go-to recipes. Really quick and easy to whip up and they taste amazing.

I made them for my boyfriend once and served with penne and arrabiata sauce and he LOVED it. I'm sure he will be pleased when I pack the leftovers in his lunch tomorrow!

Lamb and Feta Meatballs

Serves 4

400 g lamb mince
100g reduced fat feta
1 egg, lightly beaten
1/4 Cup wholegrain bread crumbs
1/2 tsp chilli flakes (basically as much or as little as you like!)
1 tsp finely chopped fresh rosemary (dried is fine too!)

1.  Put everything in a large bowl and combine.

2. Split the mixture into four even chunks, take each chunk and roll into four meatballs (if you do it this way, one serve is four meatballs).

3. Set the meatballs aside for about 15 minutes.  During this time, preheat the oven to 200°C and line a baking tray with baking paper.

4. Put the meatballs onto the tray and bake in the oven for about 20-25 minutes, turning once during cooking. The cooking time will depend on your oven, you will be able to tell when they are cooked and they should be nicely browned on both 'sides'.

5. Serve in wraps, with rice, pasta, quinoa, in a sub... however you like!

I had mine with quinoa and a chilli-balsamic sauce

Nutritional Information:

Calories 285
Carbs    7 g
Fat        12 g
Protein  36 g

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