Greek Meatballs with Summer Vegetables
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
1 red capsicum, sliced into thin strips
1 zucchini, sliced into thin strips
1 red onion, small, sliced into thin strips
3 cloves garlic, finely sliced
1⁄4 cup black olives, quartered
1 tin diced tomatoes, 400g
2 tbsp olive oil
2 tsp oregano, dried
1⁄4 tsp salt
1⁄2 tsp pepper
For The Meatballs
1⁄2 bunch parsley, finely chopped
500 g lamb mince
1 egg
1 tsp paprika
1⁄2 tsp salt
1⁄2 tsp black pepper, cracked
100 g Danish feta, crumbled
To Serve
100 g Danish feta, crumbled
parsley, chopped
orzo, optional
flatbread, optional
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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
Can I use a different type of meat instead of lamb mince for the meatballs?
What can I substitute for Danish feta if I can't find it?
How do I store and reheat leftovers?
Can I freeze the Greek Meatballs?
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Notes
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