Advertisement

Ingredients

Method

  • 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.

RECIPE TIPS
CHARGRILLED VEG

Buy pots of chargrilled veg from deli counters or in jars, or use frozen and defrosted.

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.25 ratings
Advertisement
Advertisement
Advertisement