Lamb meatballs with feta cheese

Name: Lamb meatballs with feta cheese
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Bread roll; 1 package (300 g) frozen broad beans; 2 Onions; 500 g minced lamb; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried rosemary; 120 g Sheep's cheese; 4 Branches of rosemary; 3 TABLESPOONS Olive oil; 1 can(s) (425 ml; 250 g by weight) Italian white beans; 1/4 l Vegetable broth (instant); 7-10 Tbsp peel and juice of 1/2 untreated lemon; 2 stem(s) Thyme; 7-10 Tbsp possibly rosemary, lemon wedges and 1 lemon peel spiral to garnish

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Bread roll
1 package (300 g) frozen broad beans
2 Onions
500 g minced lamb
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried rosemary
120 g Sheep's cheese
4 Branches of rosemary
3 TABLESPOONS Olive oil
1 can(s) (425 ml; 250 g by weight) Italian white beans
1/4 l Vegetable broth (instant)
7-10 Tbsp peel and juice of 1/2 untreated lemon
2 stem(s) Thyme
7-10 Tbsp possibly rosemary, lemon wedges and 1 lemon peel spiral to garnish

Directions

1
Soak rolls in water. Put frozen beans and 1/8 litre of water in a pot and bring to the boil. Cook at low heat for about 10 minutes. Drain. In the meantime peel and finely chop the onions.
2
Squeeze the bread rolls well and put them in a bowl together with the minced meat. Add half of the onions and the egg and knead well. Season with salt, pepper and dried rosemary. Cut the feta cheese into 12 pieces.
3
Divide the minced meat into 12 portions, press them slightly flat and place a piece of feta cheese in the middle of each. Wrap the minced meat around it and form it into a meatball. Wash the rosemary, dab dry and cut off twig tips.
4
Place on the meatballs and press on a little. Heat 2 tablespoons of oil in a large frying pan and fry the meatballs over medium heat for 6-7 minutes on each side. In the meantime, drain the white beans.
5
Heat the rest of the oil in a pan and sauté the remaining onions over medium heat. Add green and white beans and fry at low heat for about 5 minutes. Remove the meatballs from the pan and keep warm.
6
Deglaze frying fat with stock and lemon juice and bring to the boil briefly. Season to taste with lemon zest, salt and pepper. Pour over the bean vegetables. Wash the thyme and dab dry. Pluck the thyme leaves and remaining rosemary needles from the stalks.
7
Add to the bean vegetables. Arrange the bean vegetables and meatballs on plates. Serve garnished with rosemary, lemon wedges and lemon peel. Boiled potatoes taste good with it.