Looking for a midweek meal that's super tasty, but feeling low on energy? This lamb meatball bake is the answer. Juicy lamb meatballs that are super speedy to throw together roast alongside heaps of Mediterranean veggies and briny olives, all in one dish. It’s colourful, satisfying, and easy to pull together - ideal for when you want something comforting but a bit different. Serve it straight from the oven with bread, rice or couscous for a no-fuss dinner that still feels like a treat.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Cal/Serv:
400
Ingredients
1Tbsp.
olive oil
2
medium courgettes, roughly chopped
2
mixed colour peppers, deseeded and roughly chopped
Handful pitted black olives
2tsp.
dried oregano
2
red onions
400g
lean lamb mince
1
medium egg
40g
fresh white breadcrumbs
1tsp.
dried mint
250g
cherry tomatoes
Large handful rocket
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Add the oil to a large lipped baking tray or large ovenproof dish, and add the courgettes, peppers, olives, oregano and some seasoning.
Step 2Coarsely grate ½ a red onion and put into a medium bowl. Cut the remaining onions into wedges and add to the baking tray or dish, then toss everything together to mix well.
Step 3To the bowl with the grated onion, add the lamb mince, egg, breadcrumbs, dried mint and plenty of seasoning. Mix together (using your hands is easiest) and shape into 16 meatballs, arranging them among the veg.
Step 4Cook in the oven for 20min, or until the meatballs are cooked through and golden, then add the tomatoes and cook for a further 5min.
Step 5To serve, crumble over the feta, and garnish with the rocket. Serve with cooked rice or crusty bread
Switch it up! Next time, try making the meatballs with turkey mince for a tasty and lower fat alternative.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
Emma is Cookery Editor for Good Housekeeping and loves nothing more than sharing her bottomless enthusiasm for all things food and drink with anyone who wants to learn (and even those who don’t!). From super simple one pan suppers to showstopping wedding cakes and everything in between, there’s very little that doesn’t come out of her kitchen. When not developing recipes, writing features or styling food for photography she can be found hiding behind the mountain of cookery books that’s slowly overtaking her house, or exploring restaurants, food shops and festivals in search of the next big thing to share with readers. On the rare days when she’s not thinking about food, you’ll find her in a cosy pub at the end of a long walk with her dog and expert food taster, Angua.
