Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Lamb and dill meatballs with horiatiki salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 400g lamb mince
- 1 small red onion, peeled and grated
- a large handful dill, chopped
- ½ tsp ground cumin
- 1 tsp sea salt flakes
- 1 egg yolk
SALAD
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 200g vine cherry tomatoes, halved
- ½ small red onion, finely sliced
- 1 or 1/2 normal cucumber ridge cucumber, halved lengthways and cut into half moons
- 16 kalamata olives, drained
- 200g feta, cubed
Method
- STEP 1
Put the lamb mince in a bowl with the grated onion, dill, cumin, salt and egg yolk. Use clean hands to mix everything together, then roll into 20 little meatballs.
- STEP 2
Heat a large, non-stick frying pan and cook the meatballs, turning until browned all over and cooked through. There should be enough fat in the lamb to fry them without using any extra.
- STEP 3
To make the salad, whisk the oil and vinegar together then toss with all the other ingredients. Serve the meatballs with the salad.
