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Lamb and Oregano Meatball Traybake
The Ultimate Greek-Inspired Lamb and Oregano Meatball Traybake
Looking for a fuss-free dinner that packs a punch? This Lamb Meatball Traybake is a true crowd-pleaser. By combining lean lamb mince with fragrant dried oregano and creamy haricot beans, you create a Mediterranean-style feast using just one roasting tin.
The secret to this recipe is the golden, melted feta topping which perfectly balances the richness of the lamb. It’s a high-protein, heart-healthy meal that’s perfect for busy households. Serve it straight from the oven with a crisp green salad and some crusty bread to mop up that delicious tomato and oregano sauce.
Shopping list
FOR THE SAUCE
- 1 red onion, finely chopped
- 150g jarred red peppers, drained and roughly chopped
- 2 x 400g tins chopped tomatoes
- ½tbsp dried oregano
- 400g tin haricot or cannellini beans, drained and rinsed
- 150g feta, crumbled
FOR THE MEATBALLS
- 500g lamb mince
- 75g fresh white breadcrumbs
- 1 medium egg, beaten
- 1tsp dried oregano
- ½tbsp olive oil
Method
1
Preheat oven to 220°C (200°C fan) mark 7. Fry your onion in the pan on the hob for 10 minutes until soft then add your chopped garlic for 1 minute. Then add the remaining ingredients for the sauce except for the feta and cook for 5 minutes. Once cooked pour the sauce into a large roasting tin or ovenproof serving dish.
2
For the meatballs, in a medium bowl, mix all the ingredients, except for the oil, with plenty of seasoning. Shape into 20 small balls and drop into the sauce, pushing them down a little. Brush the tops of the meatballs with the oil.
3
Cook for 15min, then sprinkle over the feta and return to the oven for 5–10min, or until the feta is lightly golden and the meatballs are cooked through. Serve with a green salad and crusty bread, if you like.
Ingredients
For the Sauce
1 red onion, finely chopped
150 g jarred red peppers, drained and roughly chopped
800 g chopped tomatoes (2 tins)
0.50 tbsp dried oregano
400 g tin haricot or cannellini beans, drained and rinsed
150 g feta, crumbled
For the Meatballs
500 g lamb mince
75 g fresh white breadcrumbs
1 medium egg, beaten
1 tsp tsp dried oregano
0.50 tbsp olive oil