Air fryer recipe · Starters
Mediterranean Herbed Lamb Meatballs
Tender oregano-and-garlic lamb meatballs with bright lemon zest and feta crumbs.
- 15 minTotal time
- 190°CAir fryer
- 3Serves
- Non-vegetarianDiet
Nutrition per serving
- 525kcal
- 30.2 gprotein
- 7.0 gcarbs
- 41.4 gfat
- 1.0 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Ground lamb450 g
- Crumbled feta1/3 cup
- Dried oregano1.5 tsp
- Garlic, minced3 cloves
- Lemon zest1 tsp
- Breadcrumbs1/4 cup
Method
Combine the mix
Mix the ground lamb with the feta, oregano, garlic, lemon zest, breadcrumbs and a little salt. Stop the moment it comes together, since overworking the meat makes the finished meatballs tough instead of tender.
Chill the mixture
Rest the mix in the fridge for 15 minutes to firm up the fat. Cold, firm mince rolls into neat, even balls that keep their round shape instead of slumping in the basket.
Roll the meatballs
Shape the mixture into even balls a little larger than a walnut. Rolling them all the same size means they cook through in the same time, with none left raw in the middle.
Coat with oil
Lightly brush or spray the meatballs with oil for a golden crust, then arrange them spaced out in the basket. The gaps let the hot air brown every side evenly.
Air-fry the meatballs
Cook at 190C for 13 min, shaking the basket once. They are ready when browned outside and just cooked through with no pink in the middle, and the feta has softened inside.
