- 500g lamb mince
- 1 onion, diced
- 1 egg white -optional
- slice of bread soaked in a little milk -optional
- Greek Spice mix: garlic, cinnamon, nutmeg, pepper, oregano, parsley
- salt and pepper
- 100g Feta cheese cut into 8 cubes or batons
- oil for frying
- flatbread or wraps
- 4 tomatoes, seeded and diced
- 2 Lebanese cucumbers seeded and diced
- yoghurt, lemon zest, spring onion OR tzatziki
To make the meatballs, mix the mince, onion, and spice. I added 1 tbspn of spice and a teaspoon each of salt and pepper. Patties, rissoles and meatballs all need extra salt I think. If you mix it with your hand (or gloved hand) for about 5 minutes it will emulsify and should stay together. Or add the egg white and squeeze out the milk and add the bread to the mixture and mix well. Divide into 8 equal parts and I weighed mine because I am obsessive and they were all 65g. Roll into a ball in your palm and squash flat. Put the Feta in the centre and then enclose it completely with the mince. Check no Feta is showing. Refrigerate for at least 30 minutes. Heat oil in a pan over medium heat and then cook the meatballs for 5 minutes each side, then I quickly gave the edge a minute or so on each side. Rest for 5 minutes.
To serve, spread some yoghurt, lemon and spring onion OR tzatziki on the flat bread, then the tomato and cucumber dice. I squeezed a little lemon juice and then put on the quartered meatballs, I love the look of the oozy warm Feta and I grated a little extra lemon zest on top. Fold up and then eat. Good hot, warm or cold.