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Greek lamb meatballs in a pan

Greek lamb meatballs

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Rating: 4 out of 5.22 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Prep these comforting Greek lamb meatballs with chargrilled veg and potatoes in just five minutes. A guaranteed family favourite, perfect for busy weeknights

Nutrition: Per serving
NutrientUnit
kcal555
fat31g
saturates11g
carbs35g
sugars12g
fibre6g
protein31g
salt1g
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Ingredients

  • 2 tbsp olive oil
  • 500g lamb meatballs
  • 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

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

Recipe from April 2019, April 2019

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Overall rating

Rating: 4 out of 5.22 ratings
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