Foodkit Recipe
Greek Meatballs with Feta
Serves 4 people
Before starting, please take a moment to read through the recipe. We recommend that you complete all the ingredient prep before you start cooking, as is done in restaurant kitchens.
You may notice that there are a few surplus ingredients provided, due to the number of people you have ordered for. You can choose to add these surplus ingredients to your recipe now, or save them for another meal.
Preparation
| Ingredient | Preparation |
|---|---|
| Pinenuts | |
| Onion (Red) | Peel and slice finely |
| Garlic Cloves | Peel and chop or slice finely |
| Tomato (Chopped) | |
| Lamb Mince | |
| Lemons | Zest the lemon |
| Parsley | Roughly chop |
| Classic Feta Cheese | |
| Pitted Kalamata Pottle | |
| Jasmine Rice |
Method
As individual cuts may vary in shape/size, please check that they are cooked and seasoned to your liking, ahead of serving.
| Step 1 | Preheat the oven to 180C. |
|---|---|
| Step 2 3 mins | In a large heavy based pot cook half the onion and garlic until softened, 2-3 minutes, before adding in the tins of chopped tomatoes. Cover with a lid and cook on a low to medium heat. |
| Step 3 3 mins | In a frypan on a medium heat toast the pinenuts until browned, approximately 30 seconds to 1 minutes. Remove and place in a deep bowl. |
| Step 4 3 mins | Return the frypan to the heat and add more oil and cook the onion and garlic gently until softened for 2-3 minutes. Remove from the heat and place in the bowl with the pinenuts. |
| Step 5 5 mins | Add the lamb mince to the pinenuts and onions and salt, pepper, lemon zest and most of the parsley and mix well to combine. Roll meatballs into 2cm diameter balls and place on a plate in the fridge until needed. |
| Step 6 10 mins | In the same frypan add additional cooking oil and increase the heat to high. Carefully brown the meatballs in small batches turning once to brown on all sides but not to cook through. |
| Step 7 35 mins | Remove each cook meatball and place directly into the tomato sauce. Continue until all meatballs are cooked and in the sauce. Place the meatballs and tomato sauce in the preheated oven, cover and cook for 35 minutes. |
| Step 8 25 mins | While the meatballs cook, wash the rice well and cover with 2cm cold water. Bring to the boil, covered, on high before reducing the heat to low and cooking for 20 minutes. |
| Step 9 5 mins | Remove the lid to the meatballs and add the feta, crumbling it over the top of the meatballs. Top with olives and return to the oven. Change the oven to grill mode and allow the feta to brown for 4-5 minutes. |
| Step 10 | To serve - Remove and sprinkle over the remaining chopped parsley. Serve alongside the cooked rice. |
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