These spice-packed meatballs are a wonderful addition to your summer cooking routine. The yoghurt and sumac provide tang and freshness to break up the richness of the lamb. Serve alongside a salad, rice or some fluffy pita.
Combine the mince, bread crumbs, onion, garlic, feta, cumin, coriander, cinnamon, cayenne and 1 egg in a bowl and season with salt and plenty of freshly ground black pepper. Mix until it's all incorporated.
Refrigerate for half an hour for flavours to combine.
Shape into golf ball sized balls or slightly smaller.
In a large frying pan, heat up olive oil on medium heat. Once hot, fry the meatballs in batches until golden on all sides. Don't crowd the pan, to ensure you get a nice golden crust on the outside of the meatballs.
Once all meatballs are cooked, set them aside and pour out most of the fat from the frying pan, before adding in the stock. Bring it up to a simmer.
In a separate bowl, combine the yoghurt, remaining egg and 1 tbsp cornflour and slowly pour into hot broth, constantly whisking. Cook on low, until slightly thickened, usually a couple of minutes.
Arrange meatballs on a platter and pour yoghurt over the top and dress with sumac and fresh herbs.
Naturally, we'd eat anything that's topped with a pillow of mash potato and golden cheese, so in celebration of our money-saving cuts, we're sharing one of our favourite ways of cooking our beef mince, a Classic Cottage Pie! Not only is it also packed with veg, but it warms you from the inside out, providing you with the perfect dinner to come home to after a cold Melbourne winters day.
Eleni from My Family's Food Diary has shared a spin on a classic Cypriot dish, Ttava lefkaritiko. It'll fill your kitchen with a sweet and flavoursome aroma. The rice breaks down completely as it soaks up all the spiced juices and the beef becomes super tender to bring you the ultimate comfort food.