Greek Lamb Meatball Tray Bake
This tray bake is an easy and delicious meal for the family. Roasted vegetables are topped with juicy lamb meatballs, crumbled feta, olives and salad greens, with a lemony dressing to tie it all together. Such fresh, wholesome ingredients provide nutrition and important fibre that keep you healthy and strong.
Servings
4
Prep time
Cook time
Recipe
gluten free
Ingredients
- 500g sweet potato, cut into wedges
- 4 tbsp extra-virgin olive oil
- Sea salt & freshly ground black pepper, to taste
- 1 large red onion, cut into wedges
- 1 red capsicum, diced
- 1 fennel bulb, thinly sliced
- 150g feta, crumbled
- ¼ cup pitted kalamata olives
- 30g leafy greens
- 500g lamb mince
- 2 cloves garlic, minced
- 1 large lemon, zest only (*use the juice in the dressing)
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp dried oregano
- ½ tsp dried rosemary
- 60mL extra-virgin olive oil
- 1 tsp rice malt-syrup, honey or maple syrup
- 1 tsp Dijon mustard
- Sea salt & freshly ground black pepper, to taste
- Lemon juice (from the lemon zested for the meatballs)
Method
- Preheat oven to 200°C (fan-forced)
- On a large baking tray, toss the sweet potato in 2 tbsp of olive oil and seasoning and bake for 10 mins
- While that’s baking, prepare the onion, capsicum and fennel.
- Make the meatballs by squeezing the ingredients together and then forming balls a bit larger than a golf ball
- Once the sweet potato is cooked, toss the onion, capsicum and fennel in the olive oil and add to the pan.
- Top with the meatballs and bake for 20-25 mins or until the meatballs are cooked through
- Make the dressing by combining all the ingredients together in a jar or small bowl (including the juice from the lemon you zested for the meatballs)
- Once done, remove from the oven, crumble over the feta and scatter over the olives and greens.
- Drizzle with the dressing and enjoy immediately.
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