|lamb and feta morsels|
I can remember the very first time I ate satay in Malaysia - chicken on a stick served with a sticky peanut sauce. I was seven years old and this food delighted me. It was fun, novel to my English eyes and tasted so very good too.
|lamb and feta morsels with tzatziki|
But seriously, these meatball morsels disguise nothing. I love them for their big flavours. They are fragrant and very tasty - the perfect party food. Cocktails sticks are optional!
Makes about 14 small meatballs
Skill level: Easy
400g minced lamb
100g feta cheese, crumbled
1 x red onion, very finely chopped or grated
1 tbsp harissa
1 tsp cumin
a small handful of fresh flat-leaf parsley, roughly chopped
salt and freshly ground black pepper
tzatziki (yoghurt and cucumber sauce), to serve
- Put the lamb mince in a bowl with the crumbled feta, red onion, harissa, cumin and chopped parsley. Add a little seasoning. Mash well with a fork then bring together to form small balls, about the size of a walnut (each weighing about 25g to 30g).
- Place the meatballs on a tray and leave in the fridge for about 30 minutes to firm up before frying.
- Heat a little oil in a large frying pan. Add the meatballs (without crowding the pan, otherwise it is harder to turn them. You may have to do this in batches). Fry for about 2 minutes on each side to brown then transfer to the oven.
- Transfer to a baking tray.
- Preheat the oven to 200C / Gas Mark 6.
- Bake the meatballs for about 10 minutes to cook right through.
- Serve with tzatziki on the side.
- Lovely stuffed into pitta bread with salad and hummous.
- Great with a simple tomato sauce.
- These meatballs freeze very well and can be cooked from frozen, although they will need baking for a little longer.
- Scale them up for great tasting burgers.