Greek inspired lamb meatballs, greek salad and hommus

Meatballs to make you forget all about the Marketplace drama 😌 Ingredients 🥗 Meatballs: 500g ground lamb 1 onion, diced (red or brown works) 3 cloves garlic, crushed or 2 tsp of lazy garlic 1 large egg 40 g feta cheese, crumbled 2 tbsp breadcrumbs 1 tsp lemon juice 2 tsp dried oregano 1 tsp ground cumin salt & pepper Salad: 1 cucumber, cut into chunks 200g tomatoes 1 tbsp black olives 160g feta 1 red onion, sliced 1 tbsp olive oil 1 tsp lemon juice 1 tsp dried oregano Method 🧑‍🍳 Meatballs: 1. Preheat the oven to 200°C (fan 180°C). Line a baking tray with baking paper. (Alternatively, you can pan-fry - see step 5.) 2. Mix the meatball mixture: In a large bowl, add the lamb mince, diced onion, garlic, egg, feta, breadcrumbs, lemon juice, oregano, cumin, and a generous pinch of salt and pepper. 3. Combine gently using your hands until just mixed. Be careful not to overwork the mixture, as this can make the meatballs tough. 4. Roll into meatballs (about golf-ball sized) and place onto the prepared tray. 5. Cook: Oven: Bake for 18-22 minutes, turning once halfway, until golden and cooked through. Pan: Heat a little olive oil in a large frying pan over medium heat and cook the meatballs, turning regularly, for 10-12 minutes until browned and cooked through. 6. Rest briefly before serving to keep them juicy. Greek-Style Salad: 1. Prep the vegetables: Chop the cucumber, chop the tomatoes into bite-sized pieces, thinly slice the red onion, and halve the black olives if needed. 2. Assemble: Add everything to a serving bowl and gently toss. 3. Finish: Crumble over the feta, drizzle generously with olive oil and vinegar, sprinkle with dried oregano, and season lightly with salt and pepper. 4. Taste and adjust acidity or seasoning as needed. To Serve 🍽️ Serve the warm lamb meatballs alongside the salad with creamy hommus and warm pita bread. Optional extras: chilli oil, lemon wedges, or a dollop of Greek yoghurt.