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Minty Lamb Meatballs with Roasted Beets and Whipped Feta

Minty Lamb Meatballs, technicolor roasted beets and juicy tomatoes find a home on a bed of creamy whipped feta accented with garlic and yogurt.
Prep Time 25 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

Roasted Beets

  • 454g (1 lb) small mixed beets
  • 2 tbsp olive oil
  • ½ tsp salt

Whipped Feta

  • 285g (10oz) feta cheese coarsely crumbled
  • ¼ cup olive oil
  • 1 clove garlic
  • ½ cup Greek yogurt

Minty Lamb Meatballs

  • 228g (8oz) ground lamb
  • 1 egg
  • 1 clove garlic minced
  • 2 tbsp fresh mint finely chopped
  • 1 tsp Aleppo pepper flakes
  • 1 tsp honey
  • ¾ tsp salt
  • 2 tbsp olive oil

Minty Lamb Meatballs with Roasted Beets & Whipped Feta

  • 1 batch Whipped Feta see above
  • 1 batch Roasted Beets see above
  • 1 batch Minty Lamb Meatballs see above
  • 1 cup cherry tomatoes halved
  • ¼ cup fresh mint leaves tightly packed

Instructions
 

For the Beets

  • Preheat the oven to 400°F.
  • Scrub and halve the beets. Drizzle a baking sheet with half of the olive oil. Use a pastry to evenly distribute the oil. Arrange the beet halves on the baking sheet cut-side-down. Drizzle the beets with the remaining oil and sprinkle the salt over top.
  • Transfer the beets to the oven and roast for 25 minutes. Flip the beets and roast for another 15 minutes or until fork-tender.
  • Take the beets out of the oven and set aside to cool. Once cool enough to handle, remove the skin and halve once more. Set aside until ready to serve.

For the Feta

  • Place the feta in a large food processor and blitz until the cheese takes on the consistency of a coarse powder. Turn on the food processor and slowly stream in the oil. Blitz until the cheese takes on a thick, spreadable consistency.
  • Transfer the cheese to a bowl and add the yogurt and garlic. Fold the ingredients into the feta until well-integrated. Cover and set aside until ready to serve. If you decide to transfer the feta to the fridge, be sure to set it out on the counter for at least 10 minutes prior to serving to soften and become spreadable again.

For the Meatballs

  • Place all the ingredients, with the exception of the oil, in a bowl and, using a clean hand, mix together until all the ingredients are thoroughly integrated.
  • Using a tablespoon as a guide, measure out and form anywhere from 11-14 meatballs. Heat the olive oil in a large skillet and add the meatballs. Sear the meatballs on all sides, then reduce the heat and cook the meatballs covered for 5-7 minutes, shaking the pan occasionally. Transfer the meatballs to a plate and keep warm until ready to serve.

To Assemble

  • Spread the Whipped Feta in an even layer on a large platter. Top with the roasted beets and meatballs. Finish the dish with the tomatoes and fresh mint leaves. Serve immediately with farro, pita, and/or mixed greens.
Keyword beets, feta, lamb, meatballs, tomatoes