Modern Greek-Aussie Lamb Meatballs with Whipped Lemon-Dill Y

ส่วนผสม

Ingredients:

500g ground lamb

1/2 cup crumbled feta cheese

2 cloves roasted garlic, minced

1 tbsp fresh oregano, finely chopped

1 tbsp olive oil

1 tsp smoked paprika

Salt and black pepper, to taste

1 tbsp honey

1 tbsp harissa paste

1 tsp lemon zest

1/2 cup Greek yogurt

1 tbsp lemon juice

1 tsp dill, finely chopped

1/4 cup roasted red pepper, blended

2 tbsp ground almonds

1/4 tsp cayenne

1 tsp red wine vinegar

1 tbsp dukkah (for topping)

1 cup cherry tomatoes, roasted

1 small red onion, thinly sliced and pickled

2 pita breads, brushed with garlic butter and charred

Micro herbs and extra lemon zest, for garnish

Directions:

Prepare the Meatballs:

In a large bowl, mix ground lamb, roasted garlic, oregano, paprika, salt, and pepper. Form into small balls, pressing a bit of feta cheese into the center of each.

Sear and Glaze:

Heat olive oil in a skillet over medium-high heat. Sear the meatballs until golden brown. In a small bowl, whisk honey and harissa, then brush over the meatballs. Place them on a lined tray and roast at 190°C (375°F) for 10–12 minutes until cooked through and glossy.

Make the Sauces:

For the lemon-dill yogurt, combine Greek yogurt, lemon juice, dill, and zest. Whip until smooth.

For the roasted red pepper & almond sauce, blend roasted red pepper, almonds, cayenne, and red wine vinegar until creamy.

Assemble the Dish:

Spread both sauces on a plate. Place the honey-harissa meatballs on top, drizzle with olive oil, and sprinkle with dukkah. Add roasted cherry tomatoes, pickled red onions, and charred pita wedges. Garnish with micro herbs and extra lemon zest.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes

Kcal: 480 kcal | Servings: 4 servings