Lamb Meatballs With Parsley, Olives, Red (Bell) Peppers And Feta

I am definitely someone who tries to leave my ingredients as nutrient-rich as possible which in my humble opinion means less cooking time

Serves 6

♦ 500g minced (ground) lamb

♦ 1 red onion, quartered

♦ 2 large cloves of garlic

♦ 20g breadcrumbs or oats

♦ 2tbsp parsley, plus extra to garnish

♦ 80g red (bell) pepper, chopped

♦ 80g feta cheese

♦ 16 pitted black olives (optional)

♦ 1 egg

♦ ½ tsp salt

To fry the meatballs

♦ 3tbsp olive oil

♦ 15g butter 1Put all the meatball ingredients into a food processor and process for a few minutes, or mix the meat in a mixing bowl with all the ingredients hand chopped for a less smooth consistency. Shape the mix into 24 oval balls. 2Heat the oil and butter in a large frying pan (skillet) and fry the meatballs for 3–4 minutes on each side until cooked through. Garnish with chopped parsley. 3Eat hot or cold with my chickpea salad, red cabbage or pickled cucumber or simply serve with freshly baked rye bread.

Top tip:

It took most of my childhood and youth to understand and grow to like the taste of lamb – this feeling has fortunately changed completely, and my love of lamb has grown very organically. I do, however, still need it to be seasoned well so that the lamb taste is as subtle as possible. This dish is a great way of doing just that, and it’s also very popular with children. It is perfect for picnics, in which case it’s a good idea to double the quantities, or as a canapé to go with cocktails before dinner.