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Greek Lamb Meatball Tray Bake

Greek Lamb Meatball Tray Bake


  • 60ml (1/4 cup) olive oil
  • 2 garlic cloves, crushed
  • 1 1/2 tsp dried oregano leaves
  • 1 lemon, rind finely grated, juiced, plus extra wedges, to serve
  • 800g desiree potatoes, unpeeled, cut into wedges
  • 2 red onions, cut into wedges
  • 2 red capsicums, deseeded, cut into wedges
  • 1 large eggplant (about 500g), cut into wedges
  • 250g cherry truss tomatoes
  • Fresh mint sprigs, to serve
  • Greek-style yoghurt, to serve
  • 500g lamb mince
  • 40g panko breadcrumbs
  • 2 garlic cloves, crushed
  • 1 1/2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1 egg, lightly whisked

Cooking Instructions 

  1. Preheat oven to 220°C/200°C fan forced.
  2. Grease a 35 x 45cm baking dish and line with baking paper.
  3. Place the oil, garlic, oregano, rind and 2 tbs lemon juice in a large bowl. Mix to combine.
  4. Add the potato, onion, capsicum and eggplant. Season.
  5. Toss to coat. Spread over prepared dish and roast for 15 minutes.
  6. Meanwhile, to make the spiced Greek meatballs, place all the ingredients in a bowl. Season.Use damp hands to mix until well combined.
  7. Divide the mixture into 12 portions and roll each into a ball.
  8. Add meatballs and tomatoes to dish.
  9. Roast for 20 minutes or until meatballs and veg are golden.
  10. Top with mint and yoghurt. Season.
  11. Serve with extra lemon wedges.
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