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Lamb and oregano meatballs with creamy fetta dipping sauce

Ingredients

  • 1/2 cup (125ml) milk
  • 60g cream cheese, cubed
  • 1/3 cup (80ml) lemon juice
  • 100g fetta, crumbled
  • 1 tablespoon chopped mint leaves
  • Meatballs
  • 300g lamb mince
  • 1 small onion, finely chopped
  • 1/4 cup (25g) dry breadcrumbs
  • 2 tablespoons pistachio nuts, toasted, chopped
  • rind of 1 lemon
  • 1 teaspoon dried oregano
  • 1 egg, lightly beaten

Lamb and oregano meatballs with creamy fetta dipping sauce

  • Serving size: Serves 4
  • Cooking time: Less than 30 minutes
Method

1. To make Meatballs, combine all ingredients in a bowl. With wet hands, roll mixture into walnut size balls. Place on a prepared tray and chill for 20 minutes.

2. Preheat oven to 200C or 180C fan. Line a baking tray with baking paper. Spray meatballs with oil and bake for 15 minutes, until cooked through.

3. Meanwhile, heat milk and cream cheese in a small saucepan on low, stirring until cream cheese has melted. Stir in lemon juice. Add fetta, a little at a time, whisking, until cheese has melted, before adding more. Remove from heat and stand for 5 minutes until sauce thickens slightly. Stir through mint and serve with meatballs.

Makes 1 1/4 cups of sauce.

User comments
Why do some recipe writers list the ingredients in a different order to the order they are used in the recipe? Why put the sauce ingredients first when the recipe (and common sense) starts the meat cooking first then makes the sauce.

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