Lamb
Courgette and lamb meatballs
The unusual inclusion of courgette gives these meatballs a lovely flavour and texture – and they're surprisingly quick to make. Eat with a salad for a light lunch, or with couscous or spaghetti for something a little heartier. Peperonata, tomato and pepper sauce, is an excellent accompaniment.
Ingredients
- 500g courgettes, peeled
- 30ml olive oil
- 1 medium onion, skinned and finely chopped
- 1 garlic clove, skinned and crushed
- 500g lamb, minced and pounded
- 50g feta cheese, grated
- 1 tbsp fresh mint
- 1 egg
- plain flour
- oil for frying, e.g. vegetable or sunflower
- salt and pepper
Method
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Step 1
Cut the courgettes in half, lengthways, sprinkle with salt and leave for one hour. Rinse thoroughly, squeeze and then grate them. Heat the oil in a large frying pan, add the onion and gently cook until softened, not brown.
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Step 2
Add the garlic and the courgette and cook gently for about 10-25 minutes, until tender. Remove from the heat and cool then mix with the meat, cheese, mint and egg. Season with salt and pepper, then pound until pasty.
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Step 3
Form into little balls, and roll quickly in flour. Heat a little oil, enough to cover the surface of the frying pan, until nearly smoking, then, on a low heat, cook the meatballs for 10-15 minutes, turning frequently until golden on the outside and cooked through.
