- 200 g bulgur wheat, cooked
- 500 g lamb mince
- 2 t Woolworths Morrocan rub
- 2 T mint, chopped
- 100 g feta, crumbled into ½ cm pieces
- 3 T olive oil
Preheat the oven to 180°C.
Mix all the ingredients except the olive oil. Shape into 2 cm balls, then chill for 30 minutes.
Heat the oil in a cast-iron pan and fry the meatballs in batches until golden.
Place on a baking tray and bake for 5 minutes. Serve with the butter bean mash and caponata or fattoush salad.