Recipe: Lamb and Feta Meatballs with Pasta Salad


  • 500g Pasture Fed Lamb Mince
  • 1 cup fresh breadcrumbs
  • 1 clove garlic, crushed
  • 1 egg, whisked
  • 2 tbsp chopped parsley, basil or oregano
  • 100g feta, crumbled
  • 1 carrot, grated
  • 1 zucchini, grated
Pasta Salad:
  • 200g pasta spirals
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp lemon juice
  • 1/2 punnet cherry tomatoes, halved
  • 1/2 cup basil leaves, chopped


  • Combine meatball ingredients in a bowl and use your hands to mix well.  Roll into bite size balls and place on oven tray.  The kids can do this fun part for you.
  • Spray or drizzle oil on meatballs and bake for 10 mins.  Carefully turn meatballs and spray with oil and cook for another 5-10 mins until cooked through.
  • Cook pasta in large saucepan.  Drain and whilst still warm toss through remaining ingredients.
  • Serve pasta in bowls topped with meatballs and sprinkle with basil leaves.
  • For an extra flavour boost, add olives, chopped anchovies, spinach leaves and toasted pinenuts.
Quick Tip: You can save time and buy our Lamb Rissoles, halve them and roll into little meatballs.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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