Feta Stuffed Lamb Meatballs

    50 minutes

    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.

    4 people made this

    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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    Reviews in English (1)


    Added sweet thai chili sauce and minced chili and garlic. Omited red peppers due to allergy issues. I used soft lactose free feta and added a little low fat cream cheese as I was a little short on feta. I mixed this with italian herbs and pepper before forming into lumps with teaspoons. Did not have breadcrums so used wheat bran. Baked the meatballs in the oven so I did not have to tend them and as when I cook in a pan they usually end up oddly shaped and as this had a filling I was worried they would fall apart with my heavy hand. The filling leaked out the meatballs some but I just added the whole lot to the sauce. It was a god recipe even though I abused it a little on the substitutions.  -  25 Sep 2012  (Review from Allrecipes UK & Ireland)