With fragrant and strong savoury flavours, oregano and lamb is a match made in heaven. In turn, these Mediterranean inspired meatballs pair perfectly with the cool climate spice notes in our Farm to Table Shiraz.
Ingredients500g lamb mince
½ red onion
2 cloves garlic, minced
1 tablespoon fresh oregano, finely chopped
1 teaspoon dried or 1 tablespoon fresh mint, finely chopped
½ teaspoon ground cumin
½ teaspoon ground coriander
1 tablespoon grated parmesan or pecorino cheese
½ cup breadcrumbs
1 tablespoon olive oil
Salt & pepper to season
Flour for dredging
Oil for frying*
Add all the ingredients into a large bowl and mix with your hands, allowing the flavours to blend. Cover the bowl and let it rest in the fridge for at least 15 minutes.
Remove mixture from fridge and roll into balls, the size of a walnut. Dredge each meatball in flour and transfer to a plate, shaking off excess flour.
To fry the meatballs, use a large, deep fry pan or skillet and pour in oil. Heat oil until it begins to ripple, add the lamb meatballs in a single layer (don’t overcrowd the pan) and fry for about seven minutes, turning occasionally, until browned and crisp on all sides. Using a slotted spoon, remove meatballs to a plate lined with paper towel.
If you prefer a lighter version, you can bake the meatballs. Preheat the oven at 180°C, place the lamb meatballs on greased baking sheet. Bake for about 15-20 minutes, turning the meatballs midway through cooking time.
Serve as an appetiser with warm pita bread, or make it a meal by adding a fresh Greek salad and crunchy roast potatoes. Pour a glass of Farm to Table Shiraz and enjoy!