Recipe: za’atar lamb meatballs with tomato, bulgur & feta

The Worldly Baking Tray by Rukmini Iyer is packed with delicious oven-baked dishes that are also quick to get on the table. The 75 recipes are divided into 6 chapters and inspired by different parts of the world. From South America to North Asia: Rukmini teaches you how to make surprising oven dishes with authentic flavors, such as these lamb meatballs with tomato, bulgur and feta.

“These simply seasoned meatballs with parsley and feta are a perfect match for the bulgur and tomatoes: a delicious one-pan dish. I prefer to make the meatballs fairly small and place them on top of the bulgur. All you need to serve with it is some yogurt.”

How to make the lamb meatballs with tomato, bulgur and feta

• Preheat the oven to 200 °C.
• Place the ground lamb, parsley, egg, feta, za’atar and sea salt flakes in a food processor and finely chop until everything is well mixed. Set aside.
• Place the bulgur and the sprigs from the cherry tomatoes in a large roasting pan and place the halved cherry tomatoes and onion on top.
• Pour the chicken stock and olive oil over everything. With wet hands, shape walnut-sized balls from the meat mixture (you should have about 26) and distribute them over the bulgur.
• Place the roasting pan in the oven for 25 minutes, until the meatballs are just browned and the bulgur is cooked. Remove the tomato sprigs. Squeeze the lemon over everything, sprinkle with coriander and serve with yogurt.

Title: The Worldly Baking Tray
Author: Rukmini Iyer
Price: €19,99
Publisher: Becht

Read also:

• Discolored ground meat: eat it or throw it away?
• Why you shouldn’t cook meatballs in an egg carton (and what to do instead)
• The juiciest meatball