Greek lamb meatballs in a pan

Greek lamb meatballs

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(16 ratings)

Prep: 5 mins Cook: 35 mins


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 and extra info

Nutrition: Per serving

  • kcal555
  • fat31g
  • saturates11g
  • carbs35g
  • sugars12g
  • fibre6g
  • protein31g
  • salt1g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tsp light brown soft sugar
  • 100g black olives
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 40g feta, crumbled



    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • ½ small bunch mint, finely shredded



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 lemon, zested



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  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.

  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.

  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.

  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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Comments, questions and tips

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14th Apr, 2020
This was nice but I found the quantity of potatoes a bit odd - certainly not enough to feed four people.
14th Nov, 2019
I cooked these meatballs for 6 hours in my slow cooker. Browned the meatballs and potatoes and then put in crockpot. Simply delicious served with tagletelle. I did leave out the olives as no one in my family likes them!
3rd Apr, 2019
Enjoyed this and will make again.
Ben Boagey's picture
Ben Boagey
20th Mar, 2019
Of course we all just happen to have ready made lamb meatballs and charhlgrilled vegetables just lying around... "Great for busy work nights"... I've been cooking this for an hour and a half and there's still half an hour of cooking to go...
Meaghan Castledine's picture
Meaghan Castledine
8th Sep, 2019
I've had success making this with beef meatballs and mixed frozen grilled veg from Tesco - I've made this in under an hour and as it required 35 mins to simmer, I can get on with other jobs on "busy work nights". I wouldn't blame the recipe if this is taking you 3 hours for only 4 cooking steps...
spindoctor's picture
6th Jun, 2019
Total cooking time for the whole recipe even if you take the maximum time is only 47 mins Dunno where you get 3 hours from? The recipe is made using pre-made meatballs and chargrilled veg from a jar or tin
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