Lamb and feta meatballs
Zesty preserved lemon and mixed grains lighten up traditionally heavy meatballs.
SERVES 6 PREP 10 mins COOK 20 mins
✱ 400g lamb mince
✱ 250g pack mixed grains
✱ 2tbsp preserved lemon paste
✱ 75g feta cheese
✱ Handful flat-leaf parsley, chopped, plus extra leaves to serve
✱ 1tsp dried mint
✱ 1tbsp olive oil, plus extra for frying
✱ 2 fat garlic cloves, crushed
✱ 400g tin chopped tomatoes
✱ Head radicchio, separated into leaves
✱ 50g pitted green olives, sliced if large
✱ Zest 1 lemon, the lemon cut into wedges for squeezing (optional)
✱ Houmous, to serve (optional)
1 In a bowl, mix together the lamb, mixed grains, preserved lemon paste, 50g of the feta, the parsley and mint. Season well. Divide the mixture and roll it into 18-20 balls.
Heat a good splash of oil in a large, non-stick frying pan and brown the
