Greek Lamb Meatballs Recipe with Feta and Tomato

Greek lamb meatball, feta and tomato bake

  • serves 6
  • Easy

Check out this indulgent lamb meatball bake. This simple traybake is a super easy, all in one family recipe. Perfect comfort food

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Ingredients

  • olive oil 4 tbsp
  • chopped tomatoes 400g tin
  • passata 600g
  • red wine 200ml
  • ground cinnamon 2 ½ tsp
  • dried chilli flakes 1½ tsp
  • runny honey 4 tbsp
  • fresh oregano chopped to make 2 tbsp
  • feta 200g
  • flat-leaf parsley a handful, chopped to serve
  • pine nuts 25g, toasted
  • bread, couscous or orzo to serve

MEATBALLS

  • lamb mince 400g
  • lean beef mince 200g
  • red onion 1 small, finely chopped
  • garlic 3 cloves, crushed
  • greek yogurt 75g, plus extra to serve
  • soft breadcrumbs 75g
  • dried oregano 1 tbsp

Method

  • Step 1

    Mash all the meatball ingredients with lots of freshly ground black pepper and a big pinch of salt. Roll into 18 fat meatballs and chill for 30 minutes.

  • Step 2

    Heat the oven to 170C/fan 150C/gas 3. Put the olive oil in a frying pan and, in batches, brown the meatballs well on all sides, then scoop out.

  • Step 3

    Pour off any oil, add the chopped tomatoes and passata to the frying pan and bring to the boil, scraping up all the meaty bits as you do. Transfer to a deep baking dish or oven tray. Stir in the red wine, cinnamon, chilli flakes, honey and oregano, and some seasoning. Sit the meatballs in the sauce, then cover the whole dish with foil. Bake for 1 hour and 30 minutes.

  • Step 4

    Turn the heat up to 220C/fan 200C/gas 7. Remove the foil and break over the feta in chunks, then put back in the oven for 15 minutes. When it’s ready, scatter with parsley, sprinkle with pine nuts and dollop with a little greek yogurt, if you like. Serve with bread, couscous or orzo.

Nutritional Information

  • Kcals 484
  • Fat 26.2g
  • Saturates 11.3g
  • Carbs 24.2g
  • Sugars 18.5g
  • Fibre 3.6g
  • Protein 29.8g
  • Salt 1.3g
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