Greek lamb meatballs
Prep these comforting Greek lamb meatballs with chargrilled veg and potatoes in just five minutes. A guaranteed family favourite, perfect for busy weeknights
Yield
4
Time
40 minutes
Ingredients
2 tbsp olive oil
500g lamb mince
300g baby new potatoes thickly sliced
2 large garlic cloves crushed
185g chargrilled vegetables drained if in oil
2 x 400g cans chopped tomatoes with herbs
2 tsp light brown soft sugar
100g black olives
40g feta crumbled
½ small bunch mint finely shredded
1 lemon zested
Instructions
Step 1
Heat 1 tbsp of the oil in a large shallow flameproof casserole or frying pan over a medium heat. Add the meatballs and fry for 5 mins or until golden brown. Set aside on a plate.
Step 2
Heat the remaining oil in the same pan and fry the potatoes over a medium heat for 5 mins, or until they’re starting to turn golden brown.
Step 3
Add the garlic to the pan and fry for 1 min. Stir through the chargrilled veg, tomatoes and sugar, as well as the olives. Season. Add the meatballs back to the pan, cover and cook over a medium-low heat for 30-35 mins, stirring occasionally. Remove the lid halfway through, the potatoes should be just cooked through with the liquid slightly reduced.
Step 4
Remove the pan from the heat and serve at the table with the feta, mint and lemon zest scattered over.
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