Lamb and Feta Meatballs with Tzatziki Dip

Meatballs are one of my children's favourite things to eat.  Lucky for me, there are so many variations of the meatball that I'm able to keep my husband and kids happy with one meal.

This recipe came about after attending a BBQ party that served a Greek inspired meatballs - I loved them.  I went home and started re-creating the meatballs that I loved so much and ate so many of!  It took me a number goes to get the amounts correct (my husband was my happy guinea pig).  I think my recipe is actually better than the original (no BBQ required for starters).  This BBQ happened over 10 years ago.  Over the years I have made this recipe hundreds of times.  My 4 children love these and gobble them up with out a single request from me to "eat your dinner".  

I serve this is homemade Tzatziki dip, Greek roast potatoes (potatoes sprinkled with fresh rosemary and roasted) and streamed veggies, though a simple salad would work too.  I will say that I never have left overs of this dish.  This recipe will give you 6 generous servings.

Meatball Recipe:

1 kilo lamb mince (just over 2 pounds)

400g (just under a pound) full fat feta cheese (NOT the creamy danish one - you want a Greek style feta cheese) chopped in small cubes (I use an Australian Full Fat Feta)

1/2 cup chopped olives (I used black as they were in my fridge) chopped smallish

Tzatziki Dip Recipe:

600g Farmer's Union Greek style yoghurt

1 lebanese cucumber chopped as fine as you can

1/2 teaspoon salt

1 fresh garlic clove, minced (not from a jar)

1 tablespoon fresh lemon juice

Make the Dip first, it needs to sit for a few hours for the flavours to develop.  I often make this the night before or the in the morning.

Place the chopped cucumber in a clean tea towel and sprinkle with salt.  Roll up the towel and squeeze out as much liquid as you can.  

Place the cucumber (which will be about half the volume it was before) into a bowl.  Add the Farmer's Union Greek style yoghurt and minced garlic.  

Stir everything together, cover and refrigerate for a minimum of 2 hours.

To make the meatballs:

Pre-heat your oven to 200oC (395oF)

Place the lamb mince, feta cheese and the olives in a large bowl.  

Use your hands to mix well.

Shape into 30 even sized meatballs.

Place meatballs on a lined baking tray

Place in the pre-heated oven and bake for 15 - 20 minutes.

Serve hot with the Tzatziki dip and your choice of sides.

Happy cooking!

Elizabeth  x