This Greek inspired gigantic lamb meatball is stuffed with creamy, salty feta. Sat atop a traditional tzatziki yoghurt with a caramelised onion and bulgur wheat base. It's a big boss meatball, not for the faint hearted!
Prep Time
30 min
Cuisine
Middle Eastern
Use within
4-5 days
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Add the bulgur to a pot with plenty of boiledwater and a pinch of salt and cook over a high heat for 10-15 min or until tender with a slight bite, then drain and return to the pot
2
Chop or crumble the feta cheese into small pieces
Add the lamb mince to a bowl and season generously with salt and pepper
3
Divide the lamb mince into 2 [4] portions
Divide the feta into 2 [4] portions
Press each portion of lamb mince into the palm of your hand and push the feta into the middle
Seal up the outside with mince to form a sealed meatball
4
Heat a pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Add the lamb meatballs to the pan and cook on each side for 4-5 min or until they're browned all over
Transfer the meatballs to a baking tray (use tin foil to avoid mess!) and put them in the oven until you're ready to serve, approx. 10-15 min (keep the pan for later)
5
Meanwhile, peel and thinly slice the red onion[s]
Peel and finely chop (or grate) the garlic
Grate the cucumber and squeeze out any liquid with your hands
6
Return the pan to a medium heat, keeping any leftover lamb juice
Add the onion and 1 tsp [2 tsp]sugar and cook 4-5 min or until softened
Once softened, remove the pan from the heat, add the cooked, drained bulgur and mix through - this is your red onion bulgur
7
Meanwhile, combine the yoghurt, cucumber, 1 tbsp [2 tbsp] olive oil and garlic in a mixing bowl
Season with salt and pepper - this is your tzatziki
8
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