Recipe by @dishydishesx on Instagram

A summery, Mediterranean-inspired dish full of flavour and comfort. These Greek-style lamb meatballs, made with our finest organic lamb mince, pair beautifully with rich tomato and feta orzo. Perfect for a relaxed family dinner or weekend get-together.

Serves 4

🧆 For the Lamb Meatballs:

Ingredients:
• 400g Organic Lamb Mince from The Organic Butchery
• 1 large white onion, finely chopped
• 2 garlic cloves, minced
• 2 handfuls of breadcrumbs (use day-old sourdough if you have it)
• 1 egg
• 2 tsp ground cumin
• Salt & freshly ground black pepper
• Small bunch of fresh mint, finely chopped
• Small bunch of fresh parsley, finely chopped
• Olive oil, for cooking

Method:

1. In a little olive oil, gently sweat the chopped onion in a pan until soft and translucent. Remove from the pan and set aside.

2. In a large mixing bowl, combine the lamb mince, garlic, breadcrumbs, egg, half the cooked onion, cumin, salt, pepper, and half of the chopped mint and parsley.

3. Mix well and roll into approx. 20 small meatballs.

4. In the same pan, heat a little more olive oil and lightly fry the meatballs until browned on all sides. Set aside.

🍅 For the Tomato & Feta Orzo:

Ingredients:
• Remaining cooked onion
• 3 garlic cloves, minced
• 500g orzo pasta
• 1 tin cherry tomatoes
• 500ml organic chicken stock
• 2 tbsp tomato purée
• ½ block of feta cheese (plus extra to serve)
• Approx. 100ml water (to loosen if needed)
• Salt & pepper to taste
• Reserved chopped mint & parsley
• Optional: diced cucumber to garnish

Method:

1. In a deep pan with a lid, heat a little more olive oil and gently sauté the remaining onion and garlic.

2. Add the orzo and toast gently for 1–2 minutes, then stir in the cherry tomatoes (plus half a tin of water), chicken stock, and tomato purée.

3. Season with salt and pepper, lower the heat, cover, and cook for 10 minutes.

4. Stir in approx. 100ml more water to loosen the orzo, then crumble in half a block of feta.

5. Return the meatballs to the pan, gently nestling them into the orzo. Cover and cook for a further 8–10 minutes, until the orzo is tender and the meatballs are fully cooked.

🍽️ To Serve:

Top with the remaining crumbled feta, the rest of the chopped mint and parsley, and some fresh cucumber for a cooling crunch. Serve warm and enjoy the sunshine on your plate!

Try it with: A glass of organic rosé or a crisp cucumber salad on the side.