Name: Greek meatball bake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 3 potatoes, cut into 1.5 cm batons; 2 tablespoon olive oil; 1 large zucchini, cut into batons; 250 gram vine ripened cherry tomatoes; 1 lemon, cut into wedges; pita bread pockets - halved, feta, tzatziki, to serve; Meatballs; 500 gram lamb mince; 1/4 cup dried breadcrumbs; 2 finely chopped green onions; 1 tablespoon oregano, chopped; 1 clove, crushed garlic; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon

Ingredients

3 potatoes, cut into 1.5 cm batons

2 tablespoon olive oil

1 large zucchini, cut into batons

250 gram vine ripened cherry tomatoes

1 lemon, cut into wedges

pita bread pockets – halved, feta, tzatziki, to serve

Meatballs

500 gram lamb mince

1/4 cup dried breadcrumbs

2 finely chopped green onions

1 tablespoon oregano, chopped

1 clove, crushed garlic

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

Method

Greek meatball bake

1.Preheat oven to moderate, 180°C.

2.Spread potatoes in a single layer in a large roasting pan. Drizzle with half oil and season to taste. Bake for 15 minutes.

3.Make Meatballs as per method below.

4.Add meatballs and zucchini to pan. Drizzle with remaining oil. Bake 10 minutes.

5.Scatter tomatoes and lemon over meatballs and crumble feta over. Bake 5-10 minutes, until meatballs are cooked through and vegetables are tender.

6.Squeeze juice from baked lemon wedges over meatballs and vegetables. Serve with pita pockets and tzatziki.

Meatballs

7.In a large bowl, combine all ingredients. Mix well and season to taste. Shape heaped 1/4 cups of mixture into meatballs.

For a variation, use kumara and chicken mince in place of potatoes and lamb mince.
Note

Woman's Weekly Food

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Ingredients

Method

Greek meatball bake

Meatballs

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