Greek salad
Make a fresh and colourful Greek salad in no time. It's great with grilled meats at a barbecue, or on its own as a veggie main
Greek lamb meatballs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 500g lamb mince
- 300g baby new potatoesthickly sliced
- 2 large garlic clovescrushed
- 185g chargrilled vegetablesdrained if in oil
- 2 x 400g cans chopped tomatoeswith herbs
- 2 tsp light brown soft sugar
- 100g black olives
- 40g fetacrumbled
- ½ small bunch mintfinely shredded
- 1 lemonzested
Nutrition: Per serving
- kcal555
- fat31g
- saturates11g
- carbs35g
- sugars12g
- fibre6g
- protein31g
- salt1g
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.
