Feta & lamb meatball bake
Rustle up this lamb meatball bake for an easy weeknight dinner. It’s also smart enough for entertaining served with a green salad on the side
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Prep:15 mins
Cook:45 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 353
-
fat 17g
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saturates 7g
-
carbs 24g
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sugars 0g
-
fibre 6g
-
protein 23g
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salt 0.92g
Ingredients
- 50g dried breadcrumbs
- 100g feta in brine
- 400g lamb mince
- 2 tsp ground cumin
- 1 lemon , zested and juiced
- 1 red onion , roughly sliced
- 2 tbsp olive oil
- 2 x 400g cans chopped tomatoes
- ½ tsp ground cinnamon
- 700g jar butter beans , drained and rinsed
- small handful of parsley , finely chopped
- green salad , to serve
Method
Mix the breadcrumbs and around 2 tbsp of the feta brine in a large bowl. Set aside for 5 mins to absorb, then add the lamb mince, cumin, lemon zest and some seasoning. Combine using your hands, then divide into 24 small meatballs.
Heat the oven to 200C/180C fan/gas 6. Put the meatballs and sliced onion in a baking dish and drizzle with 1 tbsp of the olive oil, stirring gently to coat everything. Roast for 10-15 mins until the meatballs are lightly browned then pour in the chopped tomatoes, swilling out the cans with a splash of water and adding this too, then the cinnamon and butter beans. Season and add a splash of lemon juice, then stir gently. Crumble over the feta and drizzle over the remaining oil then return to the oven for 30-35 mins, until the meatballs are cooked and the sauce has reduced. Season and serve scattered with the parsley and a green salad on the side, if you like.
