Giant Feta Stuffed Lamb Meatball

Boil a kettle

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Add the bulgur to a pot with plenty of boiled water and a pinch of salt and cook over a high heat for 10-15 min or until tender with a slight bite, then drain and return to the pot

Chop or crumble the feta cheese into small pieces

Add the lamb mince to a bowl and season generously with salt and pepper

Divide the lamb mince into 2 [4] portions

Divide the feta into 2 [4] portions

Press each portion of lamb mince into the palm of your hand and push the feta into the middle

Seal up the outside with mince to form a sealed meatball

Heat a pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Add the lamb meatballs to the pan and cook on each side for 4-5 min or until they're browned all over

Transfer the meatballs to a baking tray (use tin foil to avoid mess!) and put them in the oven until you're ready to serve, approx. 10-15 min (keep the pan for later)

Meanwhile, peel and thinly slice the red onion[s]

Peel and finely chop (or grate) the garlic 

Grate the cucumber and squeeze out any liquid with your hands

Return the pan to a medium heat, keeping any leftover lamb juice

Add the onion and 1 tsp [2 tsp] sugar and cook 4-5 min or until softened

Once softened, remove the pan from the heat, add the cooked, drained bulgur and mix through - this is your red onion bulgur

Meanwhile, combine the yoghurt, cucumber, 1 tbsp [2 tbsp] olive oil and garlic in a mixing bowl

Season with salt and pepper - this is your tzatziki