Lamb Meatballs with Parsley, Olives, Red (Bell) Peppers and Feta

Name: Lamb Meatballs with Parsley, Olives, Red (Bell) Peppers and Feta (Lammefrikadeller)
Yield: Serves 6
Cuisine: Danish
Ingredients: 80 g (3 oz) red (bell) pepper, chopped; 2 tbsp parsley, plus extra to garnish; 20 g (¾ oz/¼ cup) breadcrumbs or oats; 2 large cloves of garlic; 1 red onion, quartered; 500 g (1 lb 2 oz) minced (ground) lamb; 3 tbsp olive oil; 15 g (½ oz/1 tbsp) butter; 1 egg; ½ tsp salt; 80 g (3 oz) feta cheese; 16 pitted black olives (optional)

Lammefrikadeller

Preparation info

Serves
6

Difficulty
Easy

Appears in

Cook Yourself Happy

By Caroline Fleming

Published 2017

About

It took most of my childhood and youth to understand and grow to like the taste of lamb – this feeling has fortunately changed completely, and my love of lamb has grown very organically. I do, however, still need it to be seasoned well so that the lamb taste is as subtle as possible. This dish is a great way of doing just that, and it’s also very popular with children. It is perfect for picnics, in which case it’s a good idea to double the quantities, or as a canapé to go with cocktails bef