Greek Lamb Meatballs, with tomato, feta cheese, and mint

The recipes on our blog are usually curated with a theme in mind, from a love of a particular cuisine, a favorite cookbook, a chef, or a particular ingredient of interest. In this instance it started with a visit to a local country show, Countryfile Live 2017, and the meeting of like-minded food entrepreneurs. 

When I met co-founder Hugo Hardman of Turner Hardy & Co, I immediately loved the idea and simplicity of turning hand picked, vine grown tomatoes from the Isle of Wight into this delicious “not from concentrate” tomato juice. Presented with a range of differently spiced tomato juices to taste (from wasabi to chili pepper), I asked which would work best both as a drink and in a recipe. On Hugo’s recommendation, I walked away with The Lively One, a bright, slightly zingy, lightly spiced juice.

Armed with a single ingredient, I began my search for a worthy recipe. From salt marshes to rugged mountains, there are plenty of wild spaces to grow sheep within the confines of this relatively small Isle and to satisfy a nation of lamb lovers I found Smitten Kitchen’s lamb meatballs with feta fit the bill. 

There are quite a few ingredients, but the recipe itself is a relatively simple two step process. Make the meatballs all in one bowl and roll into golf balls before immersing in the slow cooker with the sauce ingredients. Walk away to return later in the day to deeply flavored meatballs bathed in a rich and delicious tomato sauce. This is also a great sharing dish as part of a mezze of hummus, greek salads and warmed pita breads.

As part of our back to school offer running through the end of August and September, if you purchase 2 Slow Cooker Spice Blends, we will send you a Mediterranean pouch for free. Each pouch includes 2 packets of pre-measured, premium spices, to make the signature recipe included. Just type “back to school” in the order notes section in the shopping cart.

Greek Lamb Meatballs with Feta & Mint
Prep Time: 20m, Cook Time: 6-7 hours LOW / 3 hours HIGH, Servings: 4-5 (18-20 golf ball sized meatballs), Instant Pot: manual, 12 m
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Meatballs
  1. 1 lb / 450g ground / minced lamb
  2. 1 large egg
  3. 1/3 cup / 20g breadcrumbs, fresh or plain, such as Panko
  4. 1/4 cup 40g , crumbled feta cheese
  5. 1 tsp garlic / 2 garlic cloves, minced
  6. 2 tbsp fresh parsley, chopped
  7. 1 tbsp / 35 g tomato paste
  8. half a lemon zest
  9. 1/2 tsp salt
Sauce
  1. 2 tbsp olive oil
  2. 1 small onion, minced
  3. 1 tsp garlic, 2 cloves minced
  4. 1 x 8 oz can tomato sauce OR 1 cup / 236ml tomato juice
  5. 1/2 tsp dried oregano *
  6. pinch of red pepper flakes *
  7. 1/4 cup / 60ml red wine
  8. 1/2 tsp sugar
  9. 1/3 cup / 40g kalamata olives, chopped
  10. 1 tbsp fresh mint, chopped
Instructions
  1. in a bowl, mix the lamb, egg, breadcrumbs, feta, garlic, parsley, tomato paste, lemon zest & salt
  2. take a golf ball sized serving of the meatball mixture and shape into rounds, set aside on a plate
  3. in a skillet heat the oil, add onion and garlic soften 2-3 minutes, add meatballs and turn just once after 2 minutes
  4. add the tomato sauce, oregano, red pepper flakes, red wine, sugar and olives
  5. stir carefully just enough to combine the ingredients
  6. cover and cook on LOW for 6-7 hours or HIGH for 3 hours
  7. remove the lid, serve and sprinkle with fresh mint and extra feta cheese if desired
Instant Pot
  1. in a bowl, mix the lamb, egg, breadcrumbs, feta, garlic, parsley, tomato paste, lemon zest & salt
  2. take a golf ball sized serving of the meatball mixture and shape into rounds, set aside on a plate
  3. heat oil in the Instant Pot on sauté function medium
  4. add the onion and garlic to soften for 2-3 minutes
  5. add meatballs and turn just once after 2 minutes (the meatballs just covered the insert in my Instant Pot)
  6. add the tomato sauce, oregano, red pepper flakes, red wine, sugar and olives
  7. stir carefully just enough to combine the ingredients
  8. secure the Instant Pot lid and pressure valve to Sealing
  9. press the Manual button and adjust the cook time to 12 minutes
  10. turn the dial to Venting and use Quick Pressure Release
  11. remove the lid, serve and sprinkle with fresh mint and extra feta cheese if desired
Notes
  1. * substitute with a packet of our Mediterranean Slow Cooker Spice Blend
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
the zen of slow cooking http://www.blog.thezenofslowcooking.com/
Zen Moment

“To grow a tomato or a pepper and prepare a meal from your labor and care is primordially satisfying.”

-Nell Newman

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