Name: Red Lamb Meatballs with Feta and Olives
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 1 scallion, finely chopped; 1 clove garlic, minced; 1 tbsp butter; 1 tsp cumin; salt, to taste; black pepper, to taste; 40 g breadcrumbs; 50 g olives, pitted and chopped; 100 g feta cheese, crumbled; 500 g ground lamb; all-purpose flour, for coating; 500 ml vegetable oil, for frying; 1 tbsp butter; 1 onion, chopped; 1 clove garlic, minced; 1 pinch sugar; 1 tbsp tomato paste; 50 g red wine; 400 g diced tomatoes; 500 ml water; salt, to taste; black pepper, to taste; 1 tsp rosemary, chopped; 1 tsp spearmint, chopped; 1 tsp oregano, chopped; mashed potatoes; rosemary, fresh, for garnish; spearmint, fresh, for garnish; oregano, fresh, for garnish; feta cheese, crumbled, for garnish

Red Lamb Meatballs with Feta and Olives

Tender lamb meatballs, infused with feta and olives, are simmered in a rich tomato sauce. A classic Greek comfort food perfect for any occasion.

Prep25 min

Cook25 min

Total50 min

DifficultyMedium

Servings4

These lamb meatballs are a delightful twist on a traditional favorite. The combination of savory lamb, briny olives, and tangy feta creates a complex flavor profile that is both satisfying and comforting.

Simmered in a vibrant tomato sauce, these meatballs are perfect served over creamy mashed potatoes or with crusty bread to soak up every last drop of the delicious sauce.

Method

In a skillet over medium heat, melt 1 tbsp butter.
Add the finely chopped scallion and minced garlic to the skillet. Stir in cumin, salt, and pepper, and sauté until softened.
Transfer the sautéed mixture to a bowl. Add the breadcrumbs, chopped olives, crumbled feta, ground lamb, salt, and pepper. Mix thoroughly until well combined.
Shape the mixture into approximately 24 meatballs. Lightly coat each meatball with all-purpose flour and place them on a baking sheet.
Heat the vegetable oil in a deep skillet over medium heat.
Carefully remove excess flour from the meatballs and fry them in batches for about 2 minutes per side, until golden brown. Some may break apart during frying. Remove with a slotted spoon and drain on paper towels.
Set the fried meatballs aside.
In a deep pan or pot over medium heat, melt 1 tbsp butter.
Add the chopped onion and minced garlic to the pan. Sauté until the onion is softened.
Stir in the sugar and cumin, then add the tomato paste and cook for another minute, stirring constantly.
Deglaze the pan with red wine, scraping up any browned bits. Add the diced tomatoes, water, salt, pepper, and the fried meatballs. Bring to a simmer, then reduce heat to medium-low and cook for 15-20 minutes, or until the sauce has thickened slightly and the meatballs are cooked through.
Stir in the chopped rosemary, spearmint, and oregano.
Serve the meatballs hot, accompanied by mashed potatoes, fresh rosemary, spearmint, oregano, crumbled feta, and freshly ground black pepper.

💡 Tips

For extra flavor, you can add a pinch of dried mint to the meatball mixture.
If the meatball mixture seems too wet to handle, chill it in the refrigerator for 15-20 minutes before shaping.

Red Lamb Meatballs with Feta and Olives

Ingredients

For the Sauce

For Serving

Method

💡 Tips

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