Lamb and coriander feta-stuffed meatballs with yoghurt sauce

Is it a dinner party without meatballs? We don’t think so! Nici Wickes shares her mum's meatball recipe that's bursting with coriander, feta and spices. Be sure to share with a yoghurt dipping sauce

By Nici Wickes
  • 1 hr preparation
  • 15 mins cooking
  • Makes 30
  • Print


  • 500 gram minced lamb
  • 1 onion, finely chopped
  • 2 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • good pinch of cayenne pepper or chilli
  • 1 cup fresh coriander (main stalks removed), roughly chopped
  • salt and pepper, to season
  • 100 gram feta cheese, cut into 1cm cubes
  • olive oil, for frying
Dipping sauce
  • 1/4 cup plain yoghurt
  • 1/4 cup sour cream
  • 1 tablespoon pomegranate molasses, plus extra for drizzling
  • 1/2 teaspoon mustard
  • 1/2 teaspoon horseradish cream
  • salt and pepper, to season
  • pinch of paprika, to garnish


  • 1
    For the meatballs, blend all the ingredients, except the feta and olive oil, in a food processor until thoroughly blended. With wet hands, form teaspoon-sized balls of mixture. Poke a cube of feta in the middle of each ball, making sure the meat mixture covers the cheese.
  • 2
    Heat the olive oil in a frying pan to medium and gently fry the meatballs, making sure not to crowd the pan. They will take about 10 minutes or less to be nicely browned and cooked through. Drain on paper towels.
  • 3
    For the dipping sauce, whisk all the ingredients together and put in a small serving bowl. Drizzle with extra pomegranate molasses and a sprinkle of paprika.
  • 4
    Serve warm meatballs with the dipping sauce – don’t forget the toothpicks for easy eating.


  • Makes 30 approx. - If you’re not a fan of coriander, use parsley instead. - Try making these meatballs larger, which makes about 12, and serve with a tomato and onion sauce as a main meal.

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