This is a great recipe that can be used in a variety of ways. For those warm summer days I love to serve these meatballs with a simple salad. In the cooler months the Lamb Cashew and Feta Meatballs go great on a bed of zucchini noodles. Alternatively you can mould these meatballs onto skewers and cook them on the BBQ.
Lamb Cashew Feta Meatballs
Cuisine: Mains
Author:
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
- • 1/4 cup cashew nuts
- • 500gm lamb mince
- • 1/4 cup flat leaf parsley finely chopped
- • 2 tablespoons fresh mint finely chopped
- • 1 clove garlic minced
- • 1/4 cup soft feta
- • 1 teaspoon lemon juice
- • 1/2 cup organic natural plain yoghurt
- • 1 lemon rind finely grated
- • 1 teaspoon ground coriander
- • 1 teaspoon ground cumin
Instructions
- Process the cashew nuts, garlic, coriander, cumin, parsley and lemon rind in a food processor until it is all finely chopped.
- Transfer this mixture to a bowl and add the lamb mince and the feta.
- Mix together until everything is well combined.
- Use your hands to form meatballs.
- Heat a little olive oil in a pan for frying and cook the meatballs until they are cooked through.
- Whilst the lamb is cooking stir together the yoghurt, mint and lemon juice to make the dipping sauce.
- Serve the meatballs on either a bed of salad or zucchini noodles. Drizzle the meatballs with the sauce or serve the sauce in a bowl for dipping.