Lamb and Feta Meatballs in Tomato sauce
I LOVE cheese! All who know me well, are sure to tell you that and you can mostly find me munching on something cheese related.
Over the last few years there has been a growing demand for Greek cheese in the UK and feta cheese is now becoming a household name just like mozzarella or parmesan.
I’m a big feta lover but normally stick to eating it in salads or the odd feta parcel….until now! Yamas!, the UK’s largest importer of Greek and Cypriot cheeses have recently developed some brand new recipes with Denise Smart (I’ve been told that she’s a very clever cookery author, and is very lovely too!).
I tried the lamb and feta meatball recipe, and boy was it tasty! Light and tangy, the feta made from sheep’s milk really made this dish! Not only that but it was surprisingly simple to make, introducing a Greek twist to your staple recipes …so grab the ingredients below and get cooking!
This recipe serves 4 people (or 2 if you are like me, leaving leftovers for lunch the next day!) It takes about 20 minutes to prepare and about 25-30 minutes to cook.
•2 tablespoons olive oil
•1 large onion, finely chopped
•1 clove garlic, crushed
•500g lean minced lamb
•125g Yamas! Mild Feta, crumbled
•2 teaspoons dried mixed herbs
•1 egg, beaten
•salt and freshly ground black pepper
•1 red pepper, de-seeded and cut into thin strips
•1 yellow pepper, de-seeded and cut into thin strips
•2 x 400g cans chopped tomatoes
•1 teaspoon sugar
•300g dried spaghetti
•4 tablespoons freshly shredded basil
1.Once you have all your ingredients laid out you need to heat the oil in a large pan and add the onion and garlic. Cover and sweat the onions over a medium heat for 4 minutes, until softened and then transfer half the onions to a large mixing bowl.
2.Add the minced lamb, 100 g of the feta and egg to the onions in the bowl. Season well, then mix together. Shape into meatballs – I made 16, the recipe says 20 but just try to get yours all evenly sized!
3.Add the peppers and meatballs to the onions in the pan and cook for 4-5 minutes, until the meatballs are lightly browned all over. Stir in the chopped tomatoes and sugar. Season and bring to the boil. Partially cover with a lid and simmer gently for 10 minutes, stirring occasionally.
4. Whilst the meatballs are cooking, it’s time to multitask and get the spaghetti in a large pan of boiling salted water. Once cooked to your preference, drain well and return to the pan to keep it warm.
5.Now, back to the meatballs in the sauce. Stir the basil into the tomato sauce and smell that gorgeous aroma!
6. Time to serve! Divide the spaghetti between 4 (or 2!) pasta bowls and top with the meatballs and sauce. Sprinkle each with some more of the crumbled feta.
Here is my version:
OK…so I know mine doesn’t look as fancy or fantastic as the featured picture….but it tastes bloody good and hey, I was going for the rustic look?!
I think I may need to work on my presentation before entering Masterchef but this was a relatively easy recipe to follow. If you fancy giving it a go, you can buy Yamas! Feta cheese from Ocado, Waitrose and Morrison’s. As well as feta, Yamas! Also stock yummy halloumi burger slices, a smoked feta cheese that is a great addition to salads and Graviera, a buttery and delicate cheese, which is well worth a try!