Lamb Meatball Greek Salad – Justine Wall

Justine Walls Lamb Meatball Greek SaladJustine Wall’s Lamb Meatball Greek Salad

Justine says: “If you have been following my blog for a while, you may realise that I’m not one for fancy names or the like. Sometimes it may seem appropriate to use a certain culinary or foodie term for something: at other times, I will call it what it is, and today, this is one of those cases. This is the most delicious salad: I have always loved a Greek style salad, but often, in fact on most days, I find a salad simply insufficient for my hunger. The addition of these gorgeous spiced lamb meatballs makes this a perfect meal: there are no olives here, but please add them if you so wish: both green and black would work, I feel.

Serve at room temperature: the meatballs must be warm when you place them on your dressed salad.”

Lamb Meatball Greek Salad

Serves 4


For the lamb meatballs
400g lamb mince
Zest ½ a lemon
1 clove garlic, microplaned
1 ½ tsp harissa spice
1 tsp Maldon salt
Pinch white pepper
Good grinding black pepper

For the salad
1 large head Romaine (Cos) lettuce, chopped
10-15 cherry tomatoes, halved
½ a large cucumber, chopped into cubes
½ pack mange tout or sugar snap peas, topped & tailed, and chopped
1 block feta cheese, chopped
1 red onion, sliced into rings and blanched (immersed in boiling water for a few minutes)
Small handful chopped parsley
Small handful chopped basil

For the dressing
1 tsp runny honey
1 tsp white wine vinegar
1 tbsp olive oil
Juice of ½ a small lemon
Small handful chopped parsley
Small handful chopped basil
½ tsp Maldon salt
Good grinding black pepper
The SLIGHTEST smidge of microplaned garlic (literally, the tiny tip of a sharp knife)

Make the meatballs: mix all of the ingredients in a bowl, and then shape into very small balls: I make mine the diameter of a 10 pence piece, so about 1 cm across. You want them small, and quick to cook. Place on a plate, and set aside.

Make the dressing too, and set aside: mix all the ingredients in a jam jar, pop the lid on, and shake very well. Set aside until ready to use- remember, this dressing will keep well in the fridge for a day, so please make it ahead if you fancy doing so.

Blanche the onions too, and drain these, ready to pop into the salad.

Fry the meatballs: use a non-stick frying pan for these, as, being lamb, there will be a lot of fat: you shouldn’t need any extra olive oil. The meatballs will be small, so they will fry quickly, all of 4-5 minutes on each side. If you feel they need a little oil, of course, add some olive oil to loosen them. Once they have fried, and are wonderfully sticky brown on both sides, set aside on a warm plate. Remember to drain and discard the oil from the pan.

Once all of the meatballs are done, mix the salad together with the dressing, lay on a platter, and dot the meatballs about the place. Serve immediately.

Michael’s wine recommendation – CLICK HERE

Belfield Aristata 2011 copyJustine WallJustine Wall

I live on Salisbury Plain, England, in a very old, wonky thatched cottage that looks like it’s been iced with royal icing and topped with Shredded Wheat. I grew up in South Africa, but have lived in England for 18 years.

I run my design business, Hector and Haddock, from my studio at home where I design linocuts, screen prints, tea towels and greeting cards. A complete bibliophile and self confessed hoarder, all of my designs and work pay homage to vintage graphics and paper. I also use this extensive paper ephemera collection to create bespoke paper pictures for clients.

More than anything, I love to cook for people. I hope that you find these recipes helpful, inspiring and delicious, even if you don’t follow a gluten free diet. There’s more on the inspiration behind my blog in About The Plain Kitchen.

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March 11th, 2016|Categories: Recipes|Tags: , , |