Preparation

Mix the lamb with the onion, herbs, spices, egg, breadcrumbs and feta and season with the salt and pepper. Roll into small golf-ball-sized pieces – you should get about 16–18 meatballs from the mixture.
Preheat the oven to 180°C (350°F/Gas 4).
Heat a heavy-based frying pan over medium–high heat and add a splash of oil. Cook the meatballs in batches, for 3–4 minutes on each side, or until brown. As they cook, lift them onto a baking tray and transfer to the preheated oven.
When all the meatballs are cooked, serve straight away with tzatziki and a Greek salad.

Ingredients

  • 500 g (1 lb 2 oz) minced (ground) lamb
  • 1 onion, finely diced
  • ½ tbsp chopped mint leaves
  • ½ tbsp chopped oregano leaves
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 egg
  • 50 g (1¾ oz / ½ cup) dry breadcrumbs
  • 100 g (3½ oz) crumbled feta cheese
  • salt and freshly ground black pepper
  • oil, for cooking