Lamb & Fetta Meatballs with brown rice


3/4 cup SunRice SuperBrown Rice

1 1/2 cups water

250 g minced lamb

1 egg yolk

1 tablespoon finely chopped oregano leaves, plus extra, to serve

pinch salt and ground black pepper

50g drained marinated feta, coarsely crumbled

2 teaspoons olive oil

1 brown onion, finely chopped

2 cloves garlic, crushed

1 teaspoon sugar

400 g can cherry tomatoes



1. Place rice in a small saucepan. Add water and bring to boil. Reduce heat

to low and simmer, covered, for 25 minutes. Remove from heat and stand,

covered, for 5 -10 minutes.

2. Place lamb, egg yolk, oregano, salt and pepper in a bowl and use your

hands to mix well. Add feta and mix until combined. Roll mixture into 12

meatballs. Heat oil in a non-stick frying pan over a medium heat. Add

meatballs and cook 5 minutes, gently turning until browned all over.

Remove from pan and set aside.

3. Add onion to pan and cook 5 minutes or until softened, stirring occasionally.

Add garlic and stir for 1 minute longer. Add sugar, salt, pepper and

undrained tomatoes and crush gently with the back of a fork. Cook 5

minutes or until thickened. Add meatballs to sauce and cook 5 minutes

longer, stirring occasionally until the meatballs are cooked through.

4. Serve meatballs with rice. Top with oregano leaves. Serve with steamed

broccolini topped with almonds.


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