Greek-inspired lamb meatballs

Fantastic as an appetiser or main course, these Greek meatballs make for a versatile, tasty alternative to your usual mid-week meals.


225g cooked couscous (using a pre-seasoned variety will add to the flavour. Mediterranean flavour is preferable)
300g lamb mince or use minted lamb kebabs
1 tbsp honey
Half a lemon grated/zest
20g chopped fresh mint
10g chopped parsley
Sea salt and cracked black pepper, to season
100g crumbled feta cheese


Half a lemon per portion
Piccolo tomatoes on the vine

Serving options

Warmed pitta bread, split open so they can be filled, or flat breads
Baby spinach
Thinly sliced red onion
Crumbled feta


  1. Combine the lamb mince, couscous, honey, lemon zest, mint, parsley, salt and pepper (season to taste).
  2. Add the crumbled feta and gently mix together. Do not over mix!
  3. Shape the mixture into 80g flat patties.
  4. Heat a non-stick frying pan over a medium heat and add a tablespoon of sunflower oil. Add the patties and cook for 4-5 minutes each side or until cooked.

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