Lamb Meatballs on Whipped Ricotta Tzatziki
Serves 6 people
30 min prep
15 min cook
These tender Greek-inspired meatballs on zesty ricotta are taken to the next level with Barker’s Greek Style Dressing.
Ingredients
Meatballs
- 1/2 cup Milk
- 3/4 cup Breadcrumbs
- 800 g Lamb mince
- 1 Onion
- 1 Tbsp Dried oregano
- 1 1/2 cup Ground coriander
- 1/4 cup Oregano
- 4 cloves Garlic
- 1 Lemon zest
- Salt and pepper
- 3 Tbsp Olive oil
Whipped Ricotta Tzatziki
- 500 g Ricotta
- 2 cloves Garlic
- 1 Lemon juice
- 1/2 Cucumber
- 3 cups Herbs
- 1 tsp Salt
- to serve Barker's Greek Style Dressing
Method
- Heat oven to 180C
- Pour milk over bread and let it stand until the liquid has absorbed.
- In a large bowl, combine all ingredients and form meat into approx 20 or so golf ball-sized meatballs. They’re great to make ahead.
- In a large oven-proof pan, heat olive oil over medium heat. Sear the meatballs in batches until browned all over, then transfer to the oven to cook through, about 15 minutes.
- While they're cooking whip the ricotta, lemon juice, garlic and salt with an electric mixer for 2 minutes until light and fluffy.
- Smear ricotta on a plate and top with meatballs, cucumber (ribboned), herbs (parsley, mint, rocket, basil) and Barker’s Greek Style Dressing.
- Option: Serve with flatbread
This Recipe Uses
Olive & Sundried Tomato Dressing 280ml
$5.79
280ml
