Aegean Meatballs In The Sun Recipe | Abel & Cole
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Aegean Meatballs In The Sun
Clock Image
Prep: 20 mins
Cook: 25 mins
Just be Kos. We’re off on holiday with lemon and mint lamb beach balls and cool, refreshing cucumber yogurt.
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747 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A 250g pack of lamb mince
  • 1 red onion
  • 1 garlic clove
  • 1 lemon
  • A handful of mint, leaves only
  • A 150g bag of bulgar wheat
  • ½ cucumber
  • A 150g pot of Greek style yogurt
  • 2 large handfuls of watercress
From your kitchen
  • Sea salt and freshly ground pepper
  • 250ml boiling water
  • 1 ½ tbsp olive oil
You'll need
  • A couple of large bowls
  • Cling film
  • Heatproof bowl
  • Measuring jug
  • Colander or sieve
  • Frying pan
Step by step this way
  • 1.

    Tip the lamb into a large bowl. Peel and halve the onion. Finely chop one half and add it to the lamb. Finely slice the other half and set aside.

  • 2.

    Peel and crush the garlic. Grate or pare the zest from the lemon. Finely chop half the mint leaves. Add the garlic, lemon zest and mint to the lamb.

  • 3.

    Season the meatball mixture. Mix everything together with your hands. Shape into 10 balls. Put them on a plate. Cover with cling film. Bung in the freezer for 5-10 mins to chill.

  • 4.

    Tip the bulgar wheat into a heatproof bowl. Pour in 250ml boiling water. Cover with cling film or a plate. Leave for 20 mins till the water is absorbed and the bulgar wheat is tender.

  • 5.

    Coarsely grate the cucumber. Pop it into a colander or sieve. Press down to squeeze out as much liquid as possible. Tip the cucumber into a bowl.

  • 6.

    Finely chop the rest of the mint leaves. Add them to the cucumber with the yogurt. Season with pepper and stir together.

  • 7.

    Heat ½ tbsp oil in a frying pan over a medium heat. Fry the meatballs for around 10 mins till they’re cooked through. Turn every so often so they brown evenly.

  • 8.

    Arrange the watercress on plates or a big platter. Scatter over the sliced onion. Halve the lemon. Juice one half. Slice the other half into wedges. Whisk the lemon juice with 1 tbsp oil. Season. Drizzle over the salad. Serve with the meatballs, bulgar wheat, yogurt and the lemon wedges for squeezing.

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