Description
These Greek lamb meatballs are a hearty and flavorful dish featuring tender lamb meatballs cooked with baby new potatoes, chargrilled vegetables, and a tomato-herb sauce. Finished with feta, fresh mint, and lemon zest, this meal offers a delightful combination of Mediterranean flavors perfect for a comforting dinner.
Ingredients
Scale
Main 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
- Brown the Meatballs: Heat 1 tablespoon of the olive oil in a large shallow flameproof casserole or a frying pan over medium heat. Add the lamb meatballs and fry for about 5 minutes until they are golden brown. Once browned, transfer the meatballs to a plate and set aside.
- Cook the Potatoes: Using the same pan, heat the remaining tablespoon of olive oil over medium heat. Add the thickly sliced baby new potatoes and fry them for around 5 minutes, or until they start to turn golden brown.
- Sauté Garlic and Add Vegetables: Add the crushed garlic cloves to the pan and fry for 1 minute until fragrant. Then stir in the chargrilled vegetables, chopped tomatoes with herbs, and light brown soft sugar, mixing well to combine. Add the black olives and season with salt and pepper to taste.
- Simmer the Dish: Return the browned meatballs to the pan, stir gently, then cover with a lid. Cook over a medium-low heat for 30 to 35 minutes, stirring occasionally. Remove the lid halfway through cooking to allow some liquid to evaporate. The potatoes should be tender and the sauce slightly reduced.
- Serve: Remove the pan from heat and serve immediately. Scatter the crumbled feta, finely shredded mint, and lemon zest over the top to add bright, fresh finishing touches to the dish.
Notes
- Chargrilled vegetables can be purchased from deli counters or jars, or you may use frozen chargrilled vegetables once defrosted.
- Make sure to remove the lid halfway through cooking to allow the sauce to reduce and thicken slightly.
- For extra tanginess, add a squeeze of fresh lemon juice before serving.
- This dish pairs wonderfully with a side of crusty bread or a simple green salad.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Keywords: Greek lamb meatballs, lamb recipe, Mediterranean meatballs, lamb and potatoes, easy lamb dinner, chargrilled vegetables, feta, mint
