Dinner

Greek Lamb Meatball Stew with Potatoes, Tomatoes, and Feta Recipe

Name: Greek Lamb Meatball Stew with Potatoes, Tomatoes, and Feta Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Greek
Ingredients: 2 tbsp olive oil; 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; 2 tsp light brown soft sugar; 100g black olives; 40g feta, crumbled; ½ small bunch mint, finely shredded; 1 lemon, zested

ByNoah Steele November 18, 2025November 18, 2025

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Introduction

Greek lamb meatballs are a comforting and flavorful dish, combining tender meatballs with hearty potatoes and vibrant Mediterranean flavors. This recipe brings together simple ingredients for a satisfying meal that’s perfect for any night of the week.

A white pan filled with a colorful stew that has several layers; the bottom layer is a rich red tomato sauce with chunks of cooked tomatoes, mixed with sliced orange carrots and tender yellow potatoes. On top of this base, there are browned meatballs evenly placed around the pan, along with dark purple olives scattered throughout. Fresh green herbs garnish the stew, and small crumbles of white cheese are sprinkled over the entire dish. Thin yellow lemon zest curls add a bright contrast on top. The pan rests on a white marbled surface with a soft gray cloth beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
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

2 tsp light brown soft sugar
100g black olives
40g feta, crumbled

½ small bunch mint, finely shredded
1 lemon, zested

Instructions

Step 1: Heat 1 tablespoon of the olive oil in a large shallow flameproof casserole or frying pan over medium heat. Add the lamb meatballs and fry for 5 minutes or until golden brown. Transfer the meatballs to a plate and set aside.

Step 2: Add the remaining tablespoon of olive oil to the same pan. Fry the sliced potatoes over medium heat for about 5 minutes until they begin to turn golden.
Step 3: Add the crushed garlic to the pan and cook for 1 minute, stirring to prevent burning.
Step 4: Stir in the chargrilled vegetables, chopped tomatoes, light brown sugar, and black olives. Season with salt and pepper to taste.

Step 5: Return the browned meatballs to the pan. Cover and cook over medium-low heat for 30–35 minutes, stirring occasionally. Remove the lid halfway through cooking to allow the potatoes to finish cooking and the sauce to reduce slightly.
Step 6: Remove the pan from heat. Scatter the crumbled feta, shredded mint, and lemon zest over the top before serving.

Tips & Variations

Use chargrilled vegetables from deli counters or jars for convenience, or substitute with defrosted frozen peppers and courgettes.

For a spicier kick, add a pinch of chili flakes when frying the garlic.
Serve with crusty bread or a simple green salad to complete the meal.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This dish does not freeze well due to the potatoes, which may become mushy after thawing.