MeatballsHarry Weir

Memories of Greece flood in, the sort of dish that only needs a hint of sunshine to transport you


  • 200g minced lamb
  • 100g minced pork
  • 1 teaspoon ground cumin seeds
  • 1 egg
  • 1 tablespoon finely chopped shallots
  • 1 garlic clove, peeled and finely chopped
  • 1 tablespoon finely chopped parsley
  • ½ tablespoon finely chopped oregano
  • ½ cucumber, seeds removed and finely chopped
  • 250ml yoghurt
  • 3 tablespoons finely chopped mint
  • 2 garlic cloves, finely chopped and mashed with a little salt
  • 2 aubergines, cut into 5mm discs
  • 2 tablespoons oil
  • 2 sprigs fresh thyme
  1. Combine all the ingredients for the meatballs in a bowl and mix together thoroughly with your hands and season with salt and pepper. With a teaspoon dipped into cold water, mould into balls. Grill or fry for five to eight minutes until cooked.
  2. For the tzatziki, combine the cucumber with a teaspoon of salt in a sieve and leave to drain for 10 minutes. Rinse well under cold water, squeeze out any excess liquid and combine with the other ingredients, whisk together and transfer to a bowl.
  3. Toss the aubergines in the oil and season with salt and pepper. Heat a wide shallow pan and, when hot, add the aubergines in a layer, colour for five minutes, turn over and repeat. You’ll need to do these in batches. Once they have all been sealed, return to the pan, add the thyme, cover and braise over the lowest heat for 15 minutes or until tender.
  4. Serve the meatballs with the tzatziki and aubergines.

Tip: Choose full fat yogurt, far more suited to this dish

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