Lamb and dill meatballs with horitaki salad

Name: Lamb and dill meatballs with horitaki salad
Total time: 30 min
Yield: serves 4
Ingredients: lamb mince 400g; red onion 1 small, peeled and grated; dill a large handful, chopped; ground cumin ½ tsp; sea salt flakes 1 tsp; egg yolk 1; olive oil 2 tbsp; red wine vinegar 2 tbsp; vine cherry tomatoes 200g, halved; red onion ½ small, finely sliced; ridge cucumber 1 or 1/2 normal cucumber, halved lengthways and cut into half moons; kalamata olives 16, drained; feta 200g, cubed

30 minutes
serves 4
Easy

Prepare a zing Greek-style salad to serve with homemade lamb meatballs for an easy summer dinner

By Janine Ratcliffe

August 23, 2016 at 1:52 pm

*This recipe is gluten-free according to industry standards

Ingredients

lamb mince 400g
red onion 1 small, peeled and grated
dill a large handful, chopped
ground cumin ½ tsp
sea salt flakes 1 tsp
egg yolk 1

SALAD

olive oil 2 tbsp
red wine vinegar 2 tbsp
vine cherry tomatoes 200g, halved
red onion ½ small, finely sliced
ridge cucumber 1 or 1/2 normal cucumber, halved lengthways and cut into half moons
kalamata olives 16, drained
feta 200g, 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.