Greek Style Lamb Meatball Traybake with Minty Yoghurt

Serves: 4 | Prep Time: 20 mins | Cook Time: 45 mins

A delicious family-friendly traybake featuring juicy Greek-style lamb meatballs, colourful roasted vegetables and a cooling minty yoghurt drizzle, making dinnertime easy, wholesome and full of Mediterranean flavour.

Ingredients

For the Meatballs

400g Specially Selected Lamb Mince
½ Nature's Pick Red Onion, finely diced
2 Nature's Pick Garlic Cloves, minced
50g Emporium Greek Feta Cheese, crumbled
½ tbsp Stonemill Mediterranean Herb Seasoning
2 tbsp Village Bakery Breadcrumbs
1 tbsp Bramwells Olive Oil
Salt and black pepper

For the Traybake

750g Nature's Pick Baby Potatoes, quartered
1 Nature's Pick Courgette, sliced into half moons
250g Nature's Pick Baby Plum Tomatoes
½ Nature's Pick Red Onion, sliced
2 tbsp Bramwells Olive Oil
1½ tbsp Herb Seasoning
Juice of ½ Lemon
50g Emporium Greek Feta Cheese, crumbled

For the Minty Yoghurt Sauce

3 tbsp Brooklea Greek Style Natural Yoghurt
2 tsp Bramwells Mint Sauce
Juice of ½ Lemon

To Serve (Optional)

Village Bakery White Pitta Bread, toasted

Method

1. Preheat the oven to 190°C (170°C Fan)/Gas Mark 5.

2. Bring a large pan of salted water to the boil. Add the baby potatoes and cook for 8-10 minutes until just tender. Drain well.

3. Meanwhile, place the lamb mince, diced red onion, garlic, feta, Mediterranean seasoning, breadcrumbs and olive oil into a large bowl. Season with salt and black pepper and mix gently until combined.

4. Shape the mixture into 16 golf ball-sized meatballs and set aside.

5. Add the potatoes, courgette, tomatoes and sliced red onion to a large roasting tray. In a small bowl, whisk together the olive oil, Mediterranean seasoning and lemon juice. Pour over the vegetables and toss well to coat.

6. Nestle the meatballs amongst the vegetables and scatter over the crumbled feta. Roast for 40-45 minutes, turning the meatballs halfway through, until everything is golden and cooked through.

7. While the traybake cooks, stir together the Greek style yoghurt, mint sauce and lemon juice in a small bowl.

8. Drizzle the minty yoghurt sauce over the traybake just before serving. Serve with warm toasted pittas if desired.

One Last Thing...

For an extra burst of freshness, scatter over a handful of chopped fresh mint or parsley before serving. The salty feta, zesty lemon and herby lamb meatballs make this an easy family-friendly dinner that's packed with Mediterranean flavour.