Chilli green salad
This sweet salad is perfect teamed with Thai, Chinese and Japanese meals to give a bit of colour and crunch
Feta & lamb meatball bake
Serves 4 - 6
Easy
Prep:
Cook:
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
Skip to ingredients
- 50g dried breadcrumbs
- 100g feta in brine
- 400g lamb mince
- 2 tsp ground cumin
- 1 lemonzested and juiced
- 1 red onionroughly sliced
- 2 tbsp olive oil
- 2 x 400g cans chopped tomatoes
- ½ tsp ground cinnamon
- 700g jar butter beansdrained and rinsed
- small handful of parsleyfinely chopped
- green saladto serve
Nutrition: Per serving (6)
- kcal353
- fat17g
- saturates7g
- carbs24g
- sugars8g
- fibre6ghigh
- protein23g
- salt0.92g
Method
step 1
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.
step 2
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.
