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.
1h 20 min (COOK TIME: 1h / PREP TIME: 20 min)
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
- 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.
- Transfer to the oven and roast for 40 minutes or until potatoes are starting to colour.
- 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.
- 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.
- Crumble the feta over the meatballs and potatoes and serve with rocket leaves.
