Serves four. Cooking time around 30 minutes.
600g New Zealand Lamb mince
2 garlic cloves, finely chopped
1 lemon, zested
1 chilli, red or green, finely chopped
1 tsp smoked paprika
½ tsp ground cinnamon
2 tsp rosemary, finely chopped
a large handful parsley, chopped
100g feta cheese, crumbled
4 tbsp breadcrumbs
2 tbsp olive oil
2 red onions, thinly sliced
500ml lamb stock
1 x 400g can chopped tomatoes
a small handful mint leaves
Mix the mince, garlic, lemon zest, chilli, smoked paprika, cinnamon, rosemary, half the parsley, feta and breadcrumbs. Season, then divide the mixture into 8 and roll into balls then rest the mix for 15 minutes.
Heat 1 tbsp of the oil in a pan and cook the meatballs all over until browned. Once done, remove from the pan and place in a dish.
In the same pan add a little more oil and sauté the onions until coloured, scraping up the meat that has caught on the bottom of the pan.
Add the stock and tomatoes and bring to the boil.
Return the meatballs to the pan, roll them around a bit, then put a lid on and rapidly simmer for 15 minutes. Take the lid off and scatter with remaining parsley and mint.
Recipe provided by New Zealand Lamb.