Lamb meatballs with olives and feta

(250 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Lamb meatballs with olives and feta
Lamb meatballs with olives and feta
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

A warming pot of lamb meatballs with olives and feta makes an easy mid-week or weekend meal and if youíve got friends coming round itís an easy dish to double or treble to feed a crowd. Serve with couscous or quinoa, to soak up the lovely juices, and a simple green salad. Use the best quality lamb mince you can afford, the cheaper it is the fattier itís likely to be. Meatballs freeze well so why not make a double batch and keep some on standby for another meal to serve with chips or in pitta bread with salad when time is short.


  • 500g lamb mince
  • 1 garlic clove, crushed
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1tsp paprika
  • Ĺtsp ground cinnamon
  • 1 egg
  • 2tbsp olive oil
  • 1 onion, finely chopped
  • 1-2 red chillies, sliced
  • 1tbsp plain flour
  • 150ml lamb or beef stock
  • 150ml red wine
  • 100g black olives
  • 100g feta cheese, crumbled
  • Chopped fresh chives and parsley, to garnish

To save time, you can buy the meatballs, look for lamb ones if you can find them, if not use beef ones.


  1. To make the meatballs, place the lamb in a mixing bowl. Add the garlic, cumin, coriander, paprika, cinnamon and egg. Season well with salt and freshly ground pepper and, using your hands, mix until thoroughly combined. Shape into 24 even-sized balls.
  2. Heat the olive oil in a large frying pan, add the meatballs and fry for 10 mins, turning occasionally, until browned and cooked through. Remove from the pan and set aside.
  3. Drain off all but 2tbsp oil from the pan. Add the onion and fry for 5 mins to soften. Add the chillies, cook for 2 mins. then stir in the flour and cook for 30 secs. Gradually pour in the stock and wine and bring to the boil, stirring. Reduce the heat, simmer for 5 mins then return the meatballs to the pan, add the olives and simmer for a further 5 mins, spooning the sauce over the meatballs. Sprinkle over the feta cheese and herbs to serve.

Your rating

Average rating

  • 3
(250 ratings)

Your comments

comments powered by Disqus

FREE Newsletter