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Greek Lemon And Feta Meatballs

kept byrattyrowe

first made as rissoles


500g lamb mince
1 egg, lightly beaten
1/2 cup fresh breadcrumbs
2 garlic cloves, crushed
1 teaspoon dried oregano
1/2 cup finely chopped fresh flat-leaf parsley leaves
2 teaspoons finely grated lemon rind
100g feta, crumbled
2 tablespoons olive oil
Mixed salad, to serve
Feta cheese, to serve



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