Courgette and Lamb Meatballs

Preparation Time: 1 Hour

Cooking Time: 45 minutes 

Serves: 4

Ingredients:

500g courgettes, peeled

30ml olive oil

1 medium onion, skinned and finely chopped

1 garlic clove, skinned and crushed

500g lamb, minced and pounded

50g feta cheese, grated

1 tbsp fresh mint

1 egg

freshly ground black pepper

plain flour

salt

vegetable oil for frying

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Method:

1. Cut the courgettes in half, lengthways, sprinkle with salt and leave for one hour. Rinse thoroughly, squeeze and then grate them. 

2. Heat the oil in a large frying pan, add the onion and gently cook until softened, not brown. 

3. Add the garlic and the courgette and cook, gently, for about 10-25 minutes, until tender. Remove from the heat and cool, then mix with the meat, cheese, mint and eggs. 

4. Season with salt and freshly ground black pepper, then pound until pasty. Form into little balls, and roll quickly in flour. 

5. Heat a little oil, enough to cover the surface of the frying pan, until nearly smoking, then, on a low heat, cook the meatballs for 10-15 minutes, turning frequently until golden on the outside and cooked through. 

by Nigella Lawson - BBC Food