Greek Lamb Meatball Feta: 5 Irresistible Ways to Delight

Mouthwatering Greek Lamb Meatball, Feta and Tomato Bake Delight

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In a large mixing bowl, combine the lamb mince, beef mince, chopped red onion, minced garlic, Greek yogurt, soft breadcrumbs, dried oregano, salt, and pepper. Mix gently and shape into 18 meatballs. Chill in the refrigerator for 30 minutes.
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking for 8-10 minutes until golden brown on all sides. Transfer to a plate and set aside.
In the same skillet, pour in chopped tomatoes and passata, stirring to scrape up brown bits. Bring to a gentle boil, then stir in red wine, ground cinnamon, dried chilli flakes, honey, oregano, salt, and pepper. Simmer until aromatic.
Preheat your oven to 170°C (340°F). Pour the sauce into a baking dish and nestle the meatballs. Cover with foil and bake for 90 minutes.
Increase oven temperature to 220°C (430°F). Crumble feta over meatballs and bake uncovered for 15 minutes until golden and bubbly. Sprinkle parsley and pine nuts before serving.