Lamb Meatballs with Whipped Feta

INGREDIENTS

• 90g Dunnes Stores Organic Sourdough Bread
• 400g Dunnes Stores Lamb mince
• Pinch dried chilli flakes plus extra to serve
• 2 tsp cumin
• 1 tsp coriander
• 1 medium egg
• 200g Dunnes Stores Feta, crumbled
• 200g Dunnes Stores Thick Greek Yoghurt
• 1 clove of garlic
• ½ large cucumber
• 1 small red onion, finely chopped
• Big handful mint leaves
• 2 tbsp pine nuts, toasted
• 2 tbsp olive oil
• Extra virgin olive oil, for drizzling
• Flatbreads, to serve

METHOD

1. Tip the sourdough into a food processor and blitz until you have fine breadcrumbs.
2. Put the lamb into a large mixing bowl with the breadcrumbs, chilli flakes, cumin, coriander, egg and one teaspoon salt, then mix everything together with your hands until well combined.
3. Divide into 12-15 meatballs, weighing for accuracy if you like. Place on a plate, cover and chill for up to 3 days.
4. Crumble the feta into small pieces directly into a bowl, add the yogurt, grated garlic clove and a good pinch of salt and use a stick blender to blend until really smooth and creamy.
5. Peel and halve the cucumber lengthways, scoop out the seeds and cut into half moons. Add salt and extra virgin olive oil, then toss with the onion and mint leaves.
6. Heat the oil in a large non-stick pan. Add the meatballs and fry over a medium heat for 10 minutes, turning regularly until golden brown and cooked through. Spoon and spread the creamy feta yogurt onto a plate. Top with the meatballs, the cucumber salad, pine nuts and a good drizzle of olive oil. Add another pinch of chilli flakes, if you like.
7. Serve immediately with warm flatbreads on the side.