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LAMB & FETA MEATBALLS

By katherine_cooks (GoodFood Community)
A star rating of 5 out of 5.1 ratingRate
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  • Preparation and cooking time
    • Total time
  • More effort
  • Serves 4
Delicious Greek twist on an old favourite!
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Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 clove garlic, crushed
  • 500g lean minced lamb
  • 125g Yamas! Mild Feta, crumbled
  • 2 teaspoons dried mixed herbs
  • 1 egg, beaten
  • salt and freshly ground black pepper
  • 1 red pepper, deseeded and cut into thin strips
  • 1 yellow pepper, deseeded and cut into thin strips
  • 2 x 400g cans chopped tomatoes
  • 1 teaspoon sugar
  • 300g dried spaghetti
  • 4 tablespoons freshly shredded basil

Method

  • STEP 1
    Heat the oil in a large pan and add the onion and garlic. Cover and sweat the onions over a medium heat for 4 minutes, until softened. Transfer half the onions to a large mixing bowl.
  • STEP 2
    Add the minced lamb, 100 g of the feta and egg to the onions in the bowl. Season well, then mix together. Shape into 20 meatballs.
  • STEP 3
    Add the peppers and meatballs to the onions in the pan and cook for 4-5 minutes, until the meatballs are lightly browned all over. Stir in the chopped tomatoes and sugar. Season and bring to the boil. Partially cover with a lid and simmer gently for 10 minutes, stirring occasionally.
  • STEP 4
    Meanwhile cook the spaghetti in a large pan of boiling salted water according to pack instructions. Drain well and return to the pan to keep warm.
  • STEP 5
    Stir the basil into the tomato sauce. Divide the spaghetti between 4 pasta bowls and top with the meatballs and sauce. Sprinkle each with the reserved crumbled feta.

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A star rating of 5 out of 5.1 rating
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