Lamb meatballs in yoghurt sauce

The other day I convinced Miss 4 to have a sleep.  She was going to be having a playdate in the afternoon and I knew she wouldn't cope without it.  The other benefit: Master 2 was at preschool.  Enough said: kid free for 1 hour.

I flicked on the tv and started watching Everyday Gourmet with Justine Schofield.  I don't normally watch it- but was pleasantly surprised.  She made this recipe:  Mini Chicken meatballs and yoghurt bake.   I don't really like chicken mince, but I could immediately imagine potential for this recipe with a few tweaks to flavours and ingredients.

One of the ingredients I immediately wanted to swap was the breadcrumbs, and I'm very glad that the use of quinoa worked and made them even more flavourful.


Lamb meatballs in yoghurt sauce
Ingredients

Meatballs
600 grams lean lamb mince
300grams fetta, crumbled
3/4 cup mint leaves, chopped
1.5cups flaked quinoa
olive oil
3 eggs, whisked (use half in the meatballs)
Sauce
750mls greek yoghurt
2 additional egg yolks
use the other half of the eggs
1 tbsp red wine vinegar
Method
Preheat your oven to 200 degrees.
Combine the lamb mince, crumbled fetta, mint, quinoa and 1.5 eggs in a bowl and mix with your hands until well and truly combined.
Roll double teaspoonfuls of the mix in your hands to make the meatballs.
Add 4 tablespoons of the oil to a frypan over medium/high heat.
Fry the meatballs in batches to brown them completely and seal in the flavour.

(recipe continues after picture)

In a jug whisk together the eggs, egg yolks, yoghurt and red wine vinegar.
Pour over the meatballs.
Bake at 200 degrees for 25 minutes or until golden.
Makes approx 32 meatballs, I have divided this over two dishes with the goal of freezing one dish.  Delicious served with cinnamon and coconut oil sweet potato!

And here they are the only way Master 2 would touch them: sauce scraped off!