5.0 from 144 votes
Lamb Meatball Traybake
This easy Greek Lamb Meatball Traybake will transport you to a beautiful Greek island through your tastebuds - you can practically hear the lapping waves.
Prep Time
10 mins
Cook Time
10 mins
Total Time
54 mins
Servings: 4
Calories: 521 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
For the meatballs:
- 500 g Lean lamb mince
- 0.5 lemon (juice and zest only)
- 2 garlic clove crushed
- 10 g fresh mint chopped
- 1 pinch sea salt and ground black pepper
- 1 egg whisked
- 50 g breadcrumbs
- 1 tablespoon olive oil
For the vegetables:
- 250 g Charlotte potatoes cut in to wedges
- 2 bell peppers cut in to chunks
- 1 red onion cut in to chunks
- 1 Courgette (zucchini) sliced
- 10 cherry tomatoes
- 2 tablespoon olive oil
- 0.5 lemon (juice and zest)
- 1 tablespoon garlic granules
- 2 tablespoon dried oregano
- 1 pinch sea salt and ground black pepper
For serving:
- 80 g feta crumbled
- 45 g fresh mint finely chopped
- tzatziki
- Pitta breads
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Put 500 g Lean lamb mince, juice of 0.5 Lemon, 2 Garlic clove, 10 g Fresh mint, 1 pinch Sea salt and ground black pepper, 1 Egg and 50 g Breadcrumbs into a bowl and mix well with your hands.
- Roll in to 16 meatballs.
- Heat 1 tablespoon Olive oil in a pan and brown the meatballs for 3-4 minutes.
- In a separate large bowl, add 250 g Charlotte potatoes, 2 Bell peppers, 1 Red onion, 1 Courgette (zucchini), 10 Cherry tomatoes, 2 tablespoon Olive oil, 0.5 Lemon, 1 tablespoon Garlic granules, 2 tablespoon Dried oregano. and 1 pinch Sea salt and ground black pepper and mix well.
- Pour the vegetable mixture into a large baking tray and then place the meatballs in any gaps.
- Put into the oven for 40 minutes, stirring the vegetables and turning the meatballs over half way through.
- Sprinkle 80 g Feta and 45 g Fresh mint on top before serving with Tzatziki and Pitta breads.
Cup of Yum
Notes
- You could make this with beef or pork if you don't have/like lamb.
- Change up the flavours by using different seasonings. Put a Mexican twist on things by mixing some Mexican spice in to the meatballs.
- Use this dish as an opportunity to use up any leftover vegetables. Add some broccoli or cauliflower in, as it gets nice and crispy when roasting.
- A little drizzle of chilli sauce before serving add a nice bit of heat to this dish.
Nutrition Information
Serving
1portion
Calories
521kcal
(26%)
Carbohydrates
32g
(11%)
Protein
33g
(66%)
Fat
28g
(43%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
12g
Cholesterol
52mg
(17%)
Sodium
203mg
(8%)
Potassium
140mg
(4%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
500IU
(10%)
Vitamin C
76.7mg
(85%)
Calcium
110mg
(11%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 521
% Daily Value*
| Serving | 1portion | |
| Calories | 521kcal | 26% |
| Carbohydrates | 32g | 11% |
| Protein | 33g | 66% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 52mg | 17% |
| Sodium | 203mg | 8% |
| Potassium | 140mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 76.7mg | 85% |
| Calcium | 110mg | 11% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.