Feta Stuffed Lamb Meatballs

    Feta Stuffed Lamb Meatballs


    2 people made this

    Lamb makes a much lighter meatball than beef and these ones have feta in the inside and are cooked in a sweet and sour sauce.

    Serves: 4 

    • Meatballs
    • 500g minced lamb
    • 1 large onion, diced
    • 2 garlic cloves, crushed
    • 60g black pitted olives, diced
    • 1 egg
    • 90g feta
    • Sauce
    • 2 onions, diced
    • 3 garlic cloves, crushed
    • 2 red capsicums, diced
    • 2 tins chopped tomatoes
    • 2 tablespoons white wine vinegar
    • 2 tablespoons brown sugar
    • soy chilli sauce, to taste
    • Tabasco, to taste

    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Meatballs Combine all ingredients except the feta in a bowl and mix well. Cut the feta into about 25 pieces and wrap each piece with meatball mixture. Cook the meatballs in a frypan until they are all done, about 15 minutes. Put aside to cool.
    2. Sauce Fry onion, garlic and red capsicums in olive oil. Add tomatoes, wine vinegar and sugar then cook for about 10 minutes. Add soy chilli sauce and Tabasco to taste. Add the meatballs to the sauce to reheat, then serve.

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