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Lamb and Feta Meatballs by Stella at The French Room

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  • Ingredients (served 2 for main course)
  • 250g lamb mince
  • 50g feta cheese crumbled
  • 1 tbsp fresh thyme
  • 2 garlic cloves crushed
  • 5g chopped parsley
  • 25g fine breadcrumbs
  • 1/4 tsp cinnamon
  • Salt & pepper (North Coast Smokehouse)
  • To cook & serve
  • Broighter Gold Chilli Oil
  • 2 pitta breads
  • 1 cup dried Quinoa - a mix of red and white if possible
  • 2 tablespoons of pomegranite seeds (optional)
  • Mixed salad (add whatever you have, chopped herbs, lettuce, tomatoes, cucumber, courgette, peppers, red onions & dress with our Turkish Dressing (see seperate blog below).

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