Recipe of the week: Lamb Meatballs

Great with a classic Greek salad and hummus, these delicious meatballs make the ultimate lunch or dinner dish. Find for recipes from The Real Greek in HELLO! out now.

"Our patties or meatballs topped with yoghurt and a robust tomato sauce are a meal in themselves, but if you can bear to share in a meze, they are really good with a Greek salad and houmous."

Serves 4-6
Preparation time: 15-20 minutes
Cooking time: 8-10 minutes


For the lamb kefte mix:
1kg/2¼ lean minced lamb
1 tsp Anatolian spice
75g/3oz fresh white breadcrumbs
1 egg, beaten
100g/4oz spring onions, trimmed and finely chopped
3 tbsp fresh mint, chopped
3 tbsp fresh flat-leaf parsley, chopped
Sea salt and freshly ground black pepper
To serve
300ml/ half a pint Greek yoghurt
300ml/half a pint hot tomato sauce
200g/7oz red onions, peeled and finely sliced
1 tsp ground paprika


1. Put the minced lamb, Anatolian spice, breadcrumbs and egg into a large bowl and knead together well, as if making bread. Mix in the spring onions, mint and parsley then season well with salt and plenty of freshly ground black pepper.

2. Take equal-sized amounts of the mix (approximately 50g/2oz) and mould each into a meatball.

3. Place in an oiled griddle pan or under a preheated medium-hot grill and cook for approximately 8 minutes, turning frequently. 

4. Place 3 meatballs on each warmed serving plate. Spoon some yoghurt over the top of the meatballs then place another meatball on this and ladle over some hot tomato sauce, to cover and melt into the yoghurt. Top the onion slices and a generous sprinkling of paprika before serving.