Greek lamb meatball and potato one tray bake

Greek lamb meatball and potato one tray bake

The potatoes in this recipe are inspired by the classic Greek lemon potatoes. Mutti Polpa with Aromatic Herbs & Mediterranean Oregano adds a depth of flavour and makes it a one stop shop try bake dinner. Paired with lamb meatballs and finished with feta and rocket, this is an incredibly easy and tasty dinner.

cooking sketch 1h 20 min (COOK TIME: 1h / PREP TIME: 20 min)

cooking sketch Easy

4-6 persons

Ingredients

  • 1 kg Dutch cream potatoes (peeled & cut into large wedges)
  • 400 g Mutti Polpa with Aromatic Herbs & Mediterranean Oregano
  • 200 ml chicken stock
  • 1/4 cup extra vigin olive oil (extra to drizzle)
  • 1/4 cup juice (1-2 lemons)
  • 6 pcs garlic gloves (peeled & crushed)
  • 1 pcs brown onion (peeled & grated)
  • 750 g lamb mince
  • 1 cup breadcrumbs
  • 1 egg
  • 1/2 bunch oregano (leaves picked & finely chopped)
  • 100 g feta cheese
  • rocket leaves (to serve)
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Greek lamb meatball and potato one tray bake: Method

  1. Preheat oven to 200C fan forced. Place the potatoes in a large roasting dish that fit the potatoes in a single layer. Pour over the Mutti Polpa Oregano, chicken stock, olive oil and lemon juice. Add half the garlic and season with salt and pepper. Mix well to coat the potatoes.
  2. Transfer to the oven and roast for 40 minutes or until potatoes are starting to colour.
  3. Meanwhile, place the remaining garlic in a bowl with the onion, mince, breadcrumbs, egg and oregano. Season with salt and pepper and mix well to combine. Shape 2 heaped tablespoons of the mixture into 24 meatballs. Drizzle with a little extra oil.
  4. After the potatoes have been roasting for 40 minutes, add the meatballs to the dish and cook for a further 20 minutes or until browned.
  5. Crumble the feta over the meatballs and potatoes and serve with rocket leaves.


Greek lamb meatball and potato

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