Feta stuffed goat meatballs

Feta stuffed goat meatballs



Prep Time


Cook Time



600 g Goat mince

0.5 Oinion (finely chopped)

2 Garlic Clove (crushed)

1 tsp Ground cumin

0.5 tsp Ground coriander

0.25 tsp Ground cardoamom

0.25 cup Chopped flat leaf parsley

1 tsp Finely grated lemon rind

Salt and carcked black pepper

100 g Greek feta (chopped into 2cm cubes)

Tzatziki, tabouli and pita bread (to serve)


  • Place the goat mince in a large bowl with the onion, garlic, spices, parsley, lemon rind, salt and pepper. Mix until fully combined.
  • Take enough mince mixture to roll into a ball just larger than the size of a golf ball. Make an indent in the centre of the ball and place a cube of feta. Fold the mince around the feta to ensure the cheese is fully enclosed. Repeat with remaining mince mixture and feta. Place on a tray and refrigerate for 15 minutes.
  • Preheat oven to 170C.
  • Heat a couple of tablespoons of oil in a large non stick frying pan. Fry the meatballs over medium heat in batches until golden and sealed then place on a baking tray lined with baking paper. Transfer to the oven and cook for another 8-10 minutes.
  • Serve meatballs with tzatziki, tabouli and pita bread.
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