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Meatballs

  • Lamb mince 1.0 kg
  • Feta 200.0 g
  • Kalamata olives 150.0 g
  • Garlic, minced 10.0 g
  • Flat-leaf parsley 20.0 g

Soup

To Serve

  • Oreganoto serve
  1. Meatballs

    • Place lamb mince in a large bowl. Add crumbled feta, finely chopped olives, garlic and chopped parsley. Roll into balls, cover and chill.
    • Heat a large frying pan over medium high heat. Cook the meatballs until golden and cooked through.
  2. Soup

    • Heat oil in a large pan over medium heat. Add onion and cook for 5 minutes until translucent without colouring.
    • Meanwhile combine KNORR Beef Booster with 1.25 l of boiling water and KNORR Italiana Pronto Napoli. Add to pan and simmer for 20 minutes.
  3. To Serve

    • Divide meatballs between serving bowls and pour over soup. Garnish with oregano.
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