Lovely lamb meatballs with a Feta Cheese middle - much lighter than beef and with a unique sweet and sour sauce.
2 people made this
500g minced lamb
1 large onion, diced
2 garlic cloves, crushed
60g black pitted olives, diced
2 (400g) tins chopped tomatoes
2 red peppers, diced
2 onions, diced
3 garlic cloves, crushed
2 tablespoons white wine vinegar
2 tablespoons dark brown soft sugar
soy chilli sauce - to taste
Tabasco - to taste
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Method Prep:30min › Cook:35min › Ready in:1hr5min
For the meatballs: Combine all ingredients except the feta in a bowl and mix thoroughly. Cube the feta into about 25 pieces. Roll meatball mixture into balls and place one piece of feta in the middle of each ball. Heat a frying pan over medium high heat and cook the meatballs till browned and cooked through, about 15 minutes. Set aside.
For the Sauce: Fry onion, garlic and red peppers in olive oil. Add tomatoes, wine vinegar and sugar, and cook for about 10 minutes. Add Tabasco and chilli sauce to taste.
Add meatballs to the sauce, cook for a few minutes to heat through and serve.
Added sweet thai chili sauce and minced chili and garlic. Omited red peppers due to allergy issues. I used soft lactose free feta and added a little low fat cream cheese as I was a little short on feta. I mixed this with italian herbs and pepper before forming into lumps with teaspoons. Did not have breadcrums so used wheat bran. Baked the meatballs in the oven so I did not have to tend them and as when I cook in a pan they usually end up oddly shaped and as this had a filling I was worried they would fall apart with my heavy hand. The filling leaked out the meatballs some but I just added the whole lot to the sauce. It was a god recipe even though I abused it a little on the substitutions.
25 Sep 2012