A tray of meatballs is a love language in itself. These Greek-style meatballs really hit the spot — they're juicy and full of flavour, packed with parsley, feta, and paprika. Nestled into a bed of summer vegetables and baked in the oven, it's almost a one-tray dinner. Buy some flatbreads and invite your besties over for dinner.
Ingredients 18
For The Sauce
For The Meatballs
To Serve
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Method 7
Make The Sauce
Preheat the oven to 180°C. Slice the , and into long thin strips, about ½ cm thick and put in a medium sized baking dish. Finely slice the and quarter the and add to the dish. Then pour the tinned over the vegetables.
Drizzle everything with the , add the dried , and , and toss to mix everything together. Cover with aluminium foil, place in the oven and cook for 30 minutes.
Make The Meatballs
Meanwhile, to make the meatballs, finely chop the and put it into a medium-sized bowl with the , , , , and . Crumble in the and mix with your hands until everything is well combined.
Roll the meatball mix into 14 golfball-sized balls, weighing about 50g each.
In a frypan, heat a splash of over medium heat. Place half the meatballs in the pan and sear for 4-5 minutes, turning regularly, until golden brown on all sides. Remove from the frypan and place on a plate lined with paper towel. Repeat with the remaining meatballs.
Remove the baking tray from the oven and add the browned meatballs on top of the sauce in a single layer, nestling them into the sauce. Put the tray back into the oven, uncovered, for 10-15 minutes or until everything has a nice colour to it and the meatballs are cooked through.
Crumble the over the meatballs and sprinkle with extra chopped parsley. Serve hot with flatbreads, couscous or risoni.
Clove Kitchen's tips
These juicy meatballs are delicious served with flatbreads to soak up the rich tomato and vegetable sauce. These will become a staple in your home, so switch things up and serve with couscous or risoni and a simple green salad on the side.
Helpful tips
Notes
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