What are the main ingredients in Stuffed Greek Lamb Meatballs?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Blender (optional), Butter (optional)

What is the nutritional information of Stuffed Greek Lamb Meatballs?

Calories: 827, Carbs: 42 grams, Fat: grams, Protein: 56.4 grams, Sugar: 12.7 grams, Salt: 1610 grams

How do I prepare Stuffed Greek Lamb Meatballs?

YUM!: Make a bed of the butter bean mash. Top with the juicy stuffed meatballs. Sprinkle over the chopped parsley and the remaining seeds. Side with the colourful salad. It’s a Chef’s life and we’re loving it! GOLDEN & GORGEOUS: Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the stuffed meatballs for 4-5 minutes per side until golden and cooked through. Remove from the heat and rest for 2 minutes before serving. BUTTER BEAN IS ON THE SCENE: Place a pot over a medium-high heat with the rinsed beans and 2 tbsp of milk or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter and some seasoning. Place in a blender or mash with a fork or potato masher until the desired consistency. If it’s too thick add a splash of water or milk. Cover to keep warm. IT’S FINALLY FRY-DAY: Place a pan over high heat with a drizzle of oil. When hot, fry the pepper pieces for 3-5 minutes until charred but still crunchy. Remove from the pan and place in a bowl. Add the rinsed green leaves, the tomato wedges, ½ the pumpkin seeds, a drizzle of oil, and seasoning. Toss until combined. OLIVE YOU: Place the drained feta, the chopped olives, and ½ the rub in a bowl. Mix until the feta becomes a paste-like consistency. In a separate bowl, combine the mince, the remaining rub, and a crack of pepper. Divide the mince mixture into 6 portions. Wet your hands slightly to prevent the mince from sticking to them. Using the palm of your hand, gently flatten a portion of the mince and place some of the feta and olive paste in the center. Gently press the mince around the filling, fully enclosing it. Gently roll it in your hands to create a smooth meatball, being careful to not push the filling out! Repeat with the remaining portions of mince and the feta paste. Set aside in the fridge until frying.

What should be prepared from my kitchen to make Stuffed Greek Lamb Meatballs?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Blender (optional), Butter (optional)

Stuffed Greek Lamb Meatballs

Put on your chef hat! In this recipe you are going to stuff lamb meatballs with a creamy Danish-style feta and olive filling, and whip up your own delicious butter bean mash in no time at all. Chef level recipes don’t have to be complicated, but they are always delicious!

Stuffed Greek Lamb Meatballs

with a butter bean mash & fresh green leaves

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Butter Beans
Danish-style Feta
Free-range Lamb Mince
Fresh Parsley
Green Bell Pepper
Green Bell Peppers
Green Leaves
NOMU Moroccan Rub
Pitted Kalamata Olives
Pumpkin Seeds
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Milk (optional)
Blender (optional)
Butter (optional)

Serves 1

OLIVE YOU
Place the drained feta, the chopped olives, and ½ the rub in a bowl. Mix until the feta becomes a paste-like consistency. In a separate bowl, combine the mince, the remaining rub, and a crack of pepper. Divide the mince mixture into 3 portions. Wet your hands slightly to prevent the mince from sticking to them. Using the palm of your hand, gently flatten a portion of the mince and place some of the feta and olive paste in the center. Gently press the mince around the filling, fully enclosing it. Gently roll it in your hands to create a smooth meatball, being careful to not push the filling out! Repeat with the remaining portions of mince and the feta paste. Set aside in the fridge until frying.
BUTTER BEAN IS ON THE SCENE
Place a pot over a medium-high heat with the rinsed beans and 1 tbsp of milk or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter and some seasoning. Place in a blender or mash with a fork or potato masher until the desired consistency. If it’s too thick add a splash of water or milk. Cover to keep warm.
IT’S FINALLY FRY-DAY
Place a pan over high heat with a drizzle of oil. When hot, fry the pepper pieces for 3-5 minutes until charred but still crunchy. Remove from the pan and place in a bowl. Add the rinsed green leaves, the tomato wedges, ½ the pumpkin seeds, a drizzle of oil, and seasoning. Toss until combined.
GOLDEN & GORGEOUS
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the stuffed meatballs for 4-5 minutes per side until golden and cooked through. Remove from the heat and rest for 2 minutes before serving.
YUM!
Make a bed of the butter bean mash. Top with the juicy stuffed meatballs. Sprinkle over the chopped parsley and the remaining seeds. Side with the colourful salad. It’s a Chef’s life and we’re loving it!

Danish-style Feta - 40g
Pitted Kalamata Olives - 25g
NOMU Moroccan Rub - 10ml
Free-range Lamb Mince - 150g
Butter Beans - 120g
Green Bell Pepper - 1
Green Leaves - 20g
Tomato - 1
Pumpkin Seeds - 10g
Fresh Parsley - 4g

Download the Recipe

Serves 2

OLIVE YOU
Place the drained feta, the chopped olives, and ½ the rub in a bowl. Mix until the feta becomes a paste-like consistency. In a separate bowl, combine the mince, the remaining rub, and a crack of pepper. Divide the mince mixture into 6 portions. Wet your hands slightly to prevent the mince from sticking to them. Using the palm of your hand, gently flatten a portion of the mince and place some of the feta and olive paste in the center. Gently press the mince around the filling, fully enclosing it. Gently roll it in your hands to create a smooth meatball, being careful to not push the filling out! Repeat with the remaining portions of mince and the feta paste. Set aside in the fridge until frying.
BUTTER BEAN IS ON THE SCENE
Place a pot over a medium-high heat with the rinsed beans and 2 tbsp of milk or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter and some seasoning. Place in a blender or mash with a fork or potato masher until the desired consistency. If it’s too thick add a splash of water or milk. Cover to keep warm.
IT’S FINALLY FRY-DAY
Place a pan over high heat with a drizzle of oil. When hot, fry the pepper pieces for 3-5 minutes until charred but still crunchy. Remove from the pan and place in a bowl. Add the rinsed green leaves, the tomato wedges, ½ the pumpkin seeds, a drizzle of oil, and seasoning. Toss until combined.
GOLDEN & GORGEOUS
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the stuffed meatballs for 4-5 minutes per side until golden and cooked through. Remove from the heat and rest for 2 minutes before serving.
YUM!
Make a bed of the butter bean mash. Top with the juicy stuffed meatballs. Sprinkle over the chopped parsley and the remaining seeds. Side with the colourful salad. It’s a Chef’s life and we’re loving it!

Danish-style Feta - 80g
Pitted Kalamata Olives - 50g
NOMU Moroccan Rub - 20ml
Free-range Lamb Mince - 300g
Butter Beans - 240g
Green Bell Pepper - 1
Green Leaves - 40g
Tomato - 1
Pumpkin Seeds - 20g
Fresh Parsley - 8g

Download the Recipe

Serves 3

OLIVE YOU
Place the drained feta, the chopped olives, and ½ the rub in a bowl. Mix until the feta becomes a paste-like consistency. In a separate bowl, combine the mince, the remaining rub, and a crack of pepper. Divide the mince mixture into 9 portions. Wet your hands slightly to prevent the mince from sticking to them. Using the palm of your hand, gently flatten a portion of the mince and place some of the feta and olive paste in the center. Gently press the mince around the filling, fully enclosing it. Gently roll it in your hands to create a smooth meatball, being careful to not push the filling out! Repeat with the remaining portions of mince and the feta paste. Set aside in the fridge until frying.
BUTTER BEAN IS ON THE SCENE
Place a pot over a medium-high heat with the rinsed beans and 3 tbsp of milk or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter and some seasoning. Place in a blender or mash with a fork or potato masher until the desired consistency. If it’s too thick add a splash of water or milk. Cover to keep warm.
IT’S FINALLY FRY-DAY
Place a pan over high heat with a drizzle of oil. When hot, fry the pepper pieces for 3-5 minutes until charred but still crunchy. Remove from the pan and place in a bowl. Add the rinsed green leaves, the tomato wedges, ½ the pumpkin seeds, a drizzle of oil, and seasoning. Toss until combined.
GOLDEN & GORGEOUS
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the stuffed meatballs for 4-5 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the heat and rest for 2 minutes before serving.
YUM!
Make a bed of the butter bean mash. Top with the juicy stuffed meatballs. Sprinkle over the chopped parsley and the remaining seeds. Side with the colourful salad. It’s a Chef’s life and we’re loving it!

Danish-style Feta - 120g
Pitted Kalamata Olives - 75g
NOMU Moroccan Rub - 30ml
Free-range Lamb Mince - 450g
Butter Beans - 360g
Green Bell Peppers - 2
Green Leaves - 60g
Tomatoes - 2
Pumpkin Seeds - 30g
Fresh Parsley - 12g

Download the Recipe

Serves 4

OLIVE YOU
Place the drained feta, the chopped olives, and ½ the rub in a bowl. Mix until the feta becomes a paste-like consistency. In a separate bowl, combine the mince, the remaining rub, and a crack of pepper. Divide the mince mixture into 12 portions. Wet your hands slightly to prevent the mince from sticking to them. Using the palm of your hand, gently flatten a portion of the mince and place some of the feta and olive paste in the center. Gently press the mince around the filling, fully enclosing it. Gently roll it in your hands to create a smooth meatball, being careful to not push the filling out! Repeat with the remaining portions of mince and the feta paste. Set aside in the fridge until frying.
BUTTER BEAN IS ON THE SCENE
Place a pot over a medium-high heat with the rinsed beans and 4 tbsp of milk or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter and some seasoning. Place in a blender or mash with a fork or potato masher until the desired consistency. If it’s too thick add a splash of water or milk. Cover to keep warm.
IT’S FINALLY FRY-DAY
Place a pan over high heat with a drizzle of oil. When hot, fry the pepper pieces for 3-5 minutes until charred but still crunchy. Remove from the pan and place in a bowl. Add the rinsed green leaves, the tomato wedges, ½ the pumpkin seeds, a drizzle of oil, and seasoning. Toss until combined.
GOLDEN & GORGEOUS
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the stuffed meatballs for 4-5 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the heat and rest for 2 minutes before serving.
YUM!
Make a bed of the butter bean mash. Top with the juicy stuffed meatballs. Sprinkle over the chopped parsley and the remaining seeds. Side with the colourful salad. It’s a Chef’s life and we’re loving it!