Lamb And Feta Meatball Flatbreads | Donna Hay Recipe

I made a Lamb Recipes riff with feta that ruined every other dinner for me and now I keep replaying it in my head.

I’m obsessed with these Lamb and Feta meatball flatbreads from Donna Hay Recipes, because they hit every right note. The punchy mix of minced lamb and crumbled feta is salty, juicy and a little wild, and that contrast on warm flatbread makes me gobble it down with no shame.

And the tang from yogurt and lemon cuts through so you don’t get bored. But it’s messy in the best way, sauce on my fingers, crumbs everywhere, and I love that.

No pretence, just real, loud food that makes me want more. Bring it to parties, weeknights, or selfish solo nights.

Ingredients

• Minced lamb: juicy protein, rich and meaty comfort for the flatbread.
• Feta cheese: salty, tangy crumb that brightens every bite.
• Red onion: sharp crunch and a little sweet edge.
• Garlic cloves: punchy aroma, keeps it savory and homey.
• Fresh mint: bright, cooling herb that cuts through the richness.
• Flat leaf parsley: fresh green note, adds lift and color.
• Fresh breadcrumbs: binders with soft texture, make meatballs tender.
• Egg: holds everything together, adds a bit of silkiness.
• Ground cumin: warm, earthy spice with subtle smokiness.
• Ground coriander: light citrusy spice, mellow and fragrant.
• Dried oregano: herbaceous hint, feels a bit Mediterranean.
• Salt: essential, makes the flavors pop.
• Black pepper: gentle heat and depth without overpowering.
• Olive oil: silky richness and great for browning.
• Flatbreads: handheld base, soft and slightly chewy comfort.
• Greek yogurt: tangy creaminess, cools the spice.
• Lemon juice: bright acid that wakes everything up.
• Lebanese cucumber: crisp, refreshing crunch and watery coolness.
• Tomatoes: juicy sweetness, balances the salty feta.
• Baby rocket leaves: peppery green bite, adds freshness.
• Extra crumbled feta: more salty pops, because why not.

Ingredient Quantities

• 500g minced lamb
• 150g feta cheese, crumbled
• 1 small red onion, finely chopped
• 2 garlic cloves, crushed
• 1/4 cup fresh mint, chopped
• 1/4 cup flat leaf parsley, chopped
• 1/2 cup fresh breadcrumbs
• 1 egg, lightly beaten
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil, plus extra for brushing
• 4 flatbreads
• 1 cup Greek yogurt
• 1 tbsp lemon juice
• 1 Lebanese cucumber, thinly sliced or 1 small cucumber
• 2 tomatoes, sliced or 1 cup cherry tomatoes, halved
• handful baby rocket leaves
• extra crumbled feta to serve

How to Make this

1. In a big bowl mix the minced lamb, crumbled feta, chopped red onion, crushed garlic, mint, parsley, breadcrumbs, beaten egg, cumin, coriander, oregano, salt and pepper until just combined; don’t overwork it or the meat will get tough.

2. Shape the mixture into medium meatballs about walnut sized, you should get roughly 16 to 20 depending on how big you make them.

3. Heat 2 tablespoons olive oil in a large frying pan over medium heat, add the meatballs in batches so they aren’t crowded and cook for about 8 to 10 minutes, turning often, until browned all over and cooked through.

4. While the meatballs cook, stir together the Greek yogurt and lemon juice in a small bowl and season with a little salt and pepper.

5. Warm the flatbreads briefly: brush each lightly with olive oil and either heat in a clean pan for 30 to 60 seconds each side or wrap in foil and warm in a 180C oven for 5 minutes.

6. Slice the cucumber thin and chop or halve the tomatoes; get the baby rocket ready.

7. When the meatballs are done, you can quickly slice a few open so you know they’re cooked, then transfer to a plate and leave them to rest a minute.

8. To assemble, spread a couple of tablespoons of the lemony yogurt over each warmed flatbread, arrange a few meatballs on top, add cucumber, tomatoes and a handful of rocket.

9. Sprinkle extra crumbled feta over everything, drizzle with a little more olive oil if you like, fold or roll and serve immediately while warm.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Sharp knife
4. Cutting board
5. Large frying pan or skillet
6. Spatula or tongs
7. Small bowl and spoon for the yogurt sauce
8. Pastry brush or a bit of paper towel for brushing oil
9. Plate or tray to rest the cooked meatballs

FAQ

Lamb And Feta Meatball Flatbreads | Donna Hay Recipe Substitutions and Variations

• Minced lamb: swap for ground beef, turkey or a plant based mince if you want it lighter or vegetarian, they all cook the same way just watch the seasoning.
• Feta cheese: use crumbled goat cheese or ricotta for a milder, creamier bite; blue cheese gives a punchier salty flavor if you like bold tastes.
• Flatbreads: use pita pockets, naan or large tortillas instead, they hold the meatballs and toppings just fine and warm up quickly.
• Fresh breadcrumbs: replace with panko for extra crunch, ground oats or almond meal for a gluten free option, or crushed crackers for a pantry fix.

Pro Tips

1) Don’t overmix the meat, seriously. Use your hands quick and fold things together just until they hold. If you keep kneading it’ll get dense and chewy.

2) Fry the meatballs in batches and crank the heat a little so they get a good crust, then turn down to finish cooking. That brown crust adds flavor and keeps them juicy inside.

3) Let the meatballs rest for a minute off the pan before you put them on the flatbreads. Hot meat straight from the pan will sog the bread and melt all the yogurt into nothing.

4) Taste the yogurt sauce and adjust with more lemon or salt. If you want extra tang add a splash of vinegar or a pinch of sugar to balance it, it makes the whole wrap pop.