Greek Meze Lamb Meatballs
Greek Meze Lamb Meatballs



  • 100g breadcrumbs
  • 50ml milk
  • 400g lamb mince
  • 2 tsp dried oregano
  • 1 fresh egg
  • Small bunch of parsley, chopped
  • 1 grated onion
  • 2 garlic cloves, grated
  • 2 tbsp flour
  • 2 tbsp olive oil
  • Chopped cherry tomatoes, to serve
  • Hummus, to serve
  • Toasted pitta, to serve
  • Pop the breadcrumbs in a bowl and pour in the milk. Leave to absorb for about 5 mins, then add all of the rest of the meatball ingredients apart from the oil and flour. Season liberally, and mix well with your hands. Shape into about 24 meatballs, then cover and chill for at least 30 mins.
  • When ready, tip the flour into a shallow bowl and roll the meatballs to lightly coat. Heat the oil in a frying pan, and fry for 10-14 mins, or until nicely browned all over. Serve with a big portion of hummus, chopped tomatoes, and pitta. Nice!
15 mins
4 serving

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