Chef Sam Jackson Lamb and Feta Meatballs
- Prep time 1Hr
- Cook time 45Min
- Technique Bake
- Meat Lamb
- Cut Forequarter
- Serves 6
These Aussie Lamb & Feta Meatballs are a delicious blend of tender minced lamb, tangy feta, fresh herbs, and zesty lemon. Cooked in a rich, herbed tomato sauce with olives, they’re perfect served over pasta, fluffy rice, or tucked inside warm pita bread. A simple yet impressive dish that brings Mediterranean flavours to your table.
Ingredients
For the meatballs:
- 900g minced lamb
- 3 large eggs
- 150g dried breadcrumbs
- 100g feta cheese, crumbled
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- Zest of 1 lemon
- Salt and freshly ground black pepper, to taste
- Olive oil, as needed
For the tomato sauce:
- 2 tbsp olive oil
- 2 shallots, finely sliced
- 4 cloves garlic, crushed
- 800g canned chopped tomatoes
- 1 tbsp fresh thyme leaves, chopped
- 60ml green olives, pitted and sliced
- 60ml black olives, pitted and sliced
- ½ tsp caster sugar (optional, to balance acidity)
For garnish:
- Fresh parsley, chopped
- Lemon wedges
Method
Prepare the meatballs:
- In a large bowl, combine the lamb, eggs, breadcrumbs, feta, garlic, parsley, mint, lemon zest, salt, and pepper. Mix thoroughly until evenly combined.
- Cover and chill in the fridge for 30 minutes to allow the flavours to meld.
- Using damp hands, shape the mixture into 3–4cm meatballs.
Sear the meatballs:
- Heat a splash of olive oil in a large, heavy-based frying pan over medium-high heat.
- Add the meatballs in batches and brown them on all sides, about 3–4 minutes per batch.
- Transfer the browned meatballs to a baking tray and set aside.
Make the tomato sauce:
- In a large, heavy-based saucepan, heat 2 tbsp olive oil over medium heat.
- Sauté the shallots and garlic for 5 minutes, until translucent and fragrant.
- Add the chopped tomatoes and thyme. Reduce the heat and simmer gently for 25–30 minutes, stirring occasionally.
- Stir in the green and black olives. Season with salt, pepper, and sugar if needed to balance the acidity.
Bake and serve:
- Preheat the oven to 180°C (160°C fan)/350°F.
- Place the browned meatballs on the baking tray and bake for 6–8 minutes, until cooked through.
- Serve the meatballs with the warm tomato sauce. Garnish with chopped parsley and lemon wedges.
