Lately Miss G. absolutely adores anything in the form of a patty.
So far I’ve conjured up hot chicken cakes, sweet potato & chickpea patties, zucchini fritters and strawberry pikelets.
And today keeping with the patty theme I decided to whip up a batch of greek inspired lamb meatballs.
These lovely little lamb meatballs are chock full of fresh mint, basil, lemon and creamy feta and are delicious. And just like our sweet potato patties, these little babies too use couscous rather than breadcrumbs which creates a beautifully light and fluffy texture.
To serve alongside the golden, crispy fried lamb meatballs I put together a super simple salad of halved cherry tomatoes, ribbons of zucchini and fresh mint leaves as well as a good dollop of thick creamy greek yoghurt.
Miss G. was so pleased to see the greek inspired lamb meatballs nestled on her highchair and happily gobbled them up.
The patty love affair continues…
To create a lovely batch of greek inspired lamb meatballs simply…
Begin by placing the couscous in a small bowl cover with hot chicken stock and allow to stand for five minutes or until the stock is absorbed.
In a large bowl place the lamb mince, couscous, chopped basil and mint, lemon zest, egg and feta and mix to combine.
Take heaped tablespoon amounts of the mince and shape into patties.
Heat a nonstick frypan to medium-high heat, add a little olive oil and fry the patties for 3-4 minutes each side or until golden and cooked through. Remove and place onto a plate lined with kitchen paper to absorb any excess oil.
Serve alongside a big dollop of greek yoghurt and a salad of halved cherry tomatoes, fresh mint and ribbons of zucchini.
greek inspired lamb meatballs
adapted from Donna Hay
INGREDIENTS
1 cup chicken stock
1/2 cup couscous
500 grams lamb mince
100 grams feta
1/2 cup fresh mint & basil, roughly chopped
1 egg
zest of 1 lemon
to serve, halved cherry tomatoes, fresh mint, zucchini ribbons and greek yoghurt
METHOD
Place chicken stock in a small saucepan, place over high heat and bring to the boil. Place the couscous in a small bowl cover with hot chicken stock and allow to stand for five minutes or until the stock is absorbed.
In a large bowl place the couscous, lamb mince, feta, fresh herbs, egg and lemon zest and mix to combine. Take heaped tablespoon amounts of the mince and shape into patties. Heat a nonstick frypan to medium-high heat, add a little olive oil and fry the patties for 3-4 minutes each side or until golden and cooked through. Remove and place onto a plate lined with kitchen paper to absorb any excess oil.
Serve alongside a big dollop of greek yoghurt and a salad of halved cherry tomatoes, fresh mint and ribbons of zucchini.
You might also like…
sweet potato & chickpea patties
hot chicken cakes
zucchini fritters
Are these suitable for the freezer?
Yes absolutely! These meatballs freeze wonderfully. Just pop them into a freezer safe container and stash in the deep freeze for up to 3 months. To reheat, I allow them to thaw then simply microwave or pop in the oven (depending on the time I have available). Happy cooking x
How much in a cup in grams or fl oz?
My cup measurements are 250 ml or 8.7988 ounces. I hope this helps x
Just made these, my 16 month old loved them and plenty left over to put in the freezer for another day. Tasty, simple and quick.
Made these for dinner tonight for my eight month old who absolutely guzzled them down. Thanks for your recipes, they are fantastic and such a big help to have on hand!
Wonderful. So happy your little one enjoyed them! X
I just have to comment and I hope you see this, even though it’s an old post. 🙂 My toddler is nearly two years old and I found your blog probably a bit before she was six months old. The pretty pictures and the recipes that are “my kind of cooking” inspired me. I even quoted you when telling someone about this blog “oh, it’s so funny, she wrote that her child will eat anything in the form of a patty, I hope it works for us as well, so clever!”
Unfortunately I wasn’t clever enough to use Pinterest to save your blog and when my computer just died on me, I forgot about all the bookmarks I had there, being more concerned about all the baby pictures on the hard drive. Now, nearly a year later I just remembered your blog while thinking about making some kind of patties today. And indeed, that quote on this blog post was the one to lead me back to the blog again, thank you Google! And now I have it pinned on my Pinterest as well! 😉
I wish I was as talented photographer, the colours and everything look so fresh and pretty. Thank you for the blog, time to explore what’s new, just had to tell you this little story first! 🙂
BR, Kirsi
Is there any reason these can’t be baked in the oven rather than fried? They’re so tasty but they keep crumbling in the frying pan!
Thanks 🙂
Made these tonight when my lamb and veg meatballs weren’t going to stretch far enough.. didn’t have ricotta so used some buffalo mozzarella… Didn’t have herbs so missed them… Didn’t have couscous so used quinoa cooked in chicken stock. They were absolutely delicious!
I love your blog. Often I tweak the recipes if I don’t have the right flour or am trying to balance what they’ve had already that day/week.. so many ideas and inspiration! Thanks!
Oh thank you! So happy to know you can tweak and enjoy our recipes! Thanks for letting me know lovely. Kayla xx