Olive Magazine

Lamb and dill meatballs with horiatiki salad

Published: August 23, 2016 at 1:52 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

  • Gluten free
Nutrition:
HighlightNutrientUnit
low inkcal430
fat32.3g
saturates14.5g
carbs5.1g
sugars4.3g
fibre1.9g
protein28.9g
salt2.9g
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Make these lamb and dill meatballs, then check out more delicious meatball recipes, such as our Greek lamb meatballs, healthy meatballs and vegetarian meatballs. We've also got plenty more healthy mince recipes for you to try, including meatballs, chillis and sauces.

*This recipe is gluten-free according to industry standards

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.

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