We might not be able to fly to Greece right now but we can sure bring a taste of Greece into the home and that’s where this delicious, fresh and flavoursome Greek lamb meatball dish does just the trick!
I have always been a sucker for Greek food, the meat is cooked to perfection, endless amounts of bread smothered in olive oil and a little Greek salad with your main, so simple yet so perfectly delicious, you just can’t go wrong really. I went to Kefalonia a few years ago and not only was it beautiful but I had some of the best food especially pork gyros one night which were so delicious I ordered it twice, leaving me feeling very full after two dinners. I also remember taking my mum to a Greek cookery class where we made focaccia which although required a large amount of olive oil, I think we went a bit overboard and ended up with our bread swimming in a tray of oil most of which didn’t quite get absorbed enough, so that one didn’t turn out quite as good but thankfully have improved over time.
With this recipe I initially was going to buy the lamb meatballs but I couldn’t find any and also realised it’s such a simple recipe that making some lamb meatballs from scratch would actually be tastier and more fun too. Also once I bought the lamb I had the rest of the ingredients required which is good for when making again. The great thing about this dish is that it doesn’t require too many ingredients, and a lot you might have in the house already. You can buy a pack of chargrilled vegetables already too to save some time or use up some of the veg in your fridge.
The dish tastes great the day after too and is a perfect option for a healthy lunch recipe too. Although I’ve missed going out to restaurants these last few months it’s been a good opportunity to try out new home cooked recipes and I think this is going to be one which I’ll be making again soon.
Greek Lamb Meatballs
Prep Time: 15 minutes
Cook Time: 30 – 35 minutes
Total time: 45 – 50 minutes (mostly of which it’s left on the hob with just checking a few times)
Serves: 4
Ingredients
For the Meatballs
450g lamb mince
1 large egg, lightly beaten
3 garlic cloves, crushed
2 tbsp. freshly chopped parsley
2 tsp. freshly chopped oregano
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp. crushed chilli flakes
3 tbsp. extra-virgin olive oil
For the main dish
2 tbsp olive oil
Pre made lamb meatballs (recipe above)
300g baby new potatoes, sliced
2 large garlic cloves, crushed
1 red onion
2 peppers
1 courgette
2 x 400g cans chopped tomatoes
2 tsp light brown soft sugar
100g black olives
40g feta, crumbled
½ small bunch mint, finely shredded
1 lemon, zested
Instructions
- In a large bowl, combine lamb, egg, garlic, parsley, oregano, cumin, salt, pepper, and chilli flakes. Form into approx 16 meatballs and place to one side.
- Heat 1 tbsp of the oil in a large frying pan over a medium heat. Add the meatballs and fry for 8 – 10 minutes or until golden brown. Set aside on a plate.
- Heat the remaining oil in the same pan and fry the potatoes for approx. 8 minutes or until they start to turn a nice golden colour.
- Add the garlic to the pan and fry for 1 minute. Next, add the red onion, peppers, courgette, tomatoes and sugar, as well as the olives. Season with a little salt and pepper. Add the meatballs back to the pan, cover and cook over a medium-low heat for 30-35 minutes, stirring occasionally. Remove the lid halfway through.
- Remove the pan from the heat and serve at the table with the feta, mint and lemon zest scattered over.
