Greek Lamb Meatballs

Greek Lamb Meatballs served on top of linguine in a white bowl with a fork
  • 4 servings
  • 70 minutes to prepare
Print This


  • 500g minced lamb (beef or pork works just as well)
  • 1 red onion, finely chopped
  • 2 anchovy fillets (optional)
  • 2 garlic cloves, finely chopped
  • 1 tsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground corriander
  • 1 tsp paprika
  • 100g feta cheese, crumbled
  • 1 tbsp chopped parsley and mint
  • salt and milled pepper
  • 3 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 green chilli, de-seeded and finely chopped
  • 1/2 tsp ground cinnamon
  • 1 small aubergine, cut into small cubes
  • 400g tin chopped tomatoes
  • 400g tin drained chickpeas
  • 10 pitted black olives, roughly chopped
  • 250ml vegetable stock
  • chopped fresh parsley and oregano
  • Linguine to serve


Preparation Time 30 minutes
Cooking Time 40 minutes

The meatballs can be made the day before to save on time.

For the meatballs, cook the red onion, anchovy (if using) and garlic until soft over a low heat, do not brown. Add the ground cumin, coriander and paprika cook for 30 seconds then leave to cool completely.

Place the lamb mince into a large mixing bowl and season with salt and milled pepper. Tip in the cooled onion mixture, chopped parsley, mint and feta cheese, mix well before forming into walnut sized meatballs. Leave in the fridge until needed.

For the sauce you will need a large casserole dish, pan or wok (suitable for use on the hob). Cook the onion in 1tbsp of the olive oil until it begins to soften, now add the remaining olive oil along with the aubergine and cook until the aubergine starts to soften and browns slightly.

Add the garlic, cinnamon and chilli, cook for 2-3 minutes before adding the chickpeas, tinned tomatoes, black olives and vegetable stock. Simmer for 20 minutes, season with salt and milled pepper. Fry the meatballs in batches until browned all over then pop into the sauce and simmer for 10 minutes. Just before serving add the fresh herbs and serve with the linguine.