Greek-Style Meatball Traybake

Charmaine Lu -
  • 500g lamb mince
  • 2 crushed garlic cloves
  • 2 red onions, 1 cut into wedges, 1 finely chopped
  • 2 tsp dried oregano
  • 1 lemon, zest and juice
  • 2 tbsp dried breadcrumbs
  • 200g feta
  • 2 tbsp olive oil
  • 400g cherry tomatoes
  • 3 small red capsicums, quartered lengthways
  • 100g pitted olives
  • 1 tbsp red wine vinegar
  • 30g mint leaves
  • Preheat the oven to 200C. Mix the mince with the chopped onion, garlic, half the oregano, the breadcrumbs, lemon zest and plenty of seasoning. Crumble in half the feta, mix well and shape into 12 meatballs. Chill in the fridge for 30 mins, then once firm, fry in 1 tbsp of oil in a casserole dish for 5 mins, turning twice. Transfer to a plate and set aside.
  • Add the capsicums, tomatoes and onion wedges to the pan, and drizzle with the remaining oil and oregano. Season well, and roast in the oven for 20 mins. Add the meatballs to the pan with the vinegar and olives and cook for 10 mins more.
  • Blitz the remaining feta with ¾ of the mint leaves, 50ml water and the lemon juice in a food processor to create a sauce. Season to taste. Serve the meatballs with the vegetables and the sauce drizzled over, finished with the remaining mint leaves.
1 hr
4 serving