Description
A flavorful and hearty feta and lamb meatball bake, combining tender lamb meatballs with a spiced tomato and butter bean sauce, topped with crumbled feta and baked to perfection. This Mediterranean-inspired dish is perfect for a comforting family dinner and pairs beautifully with a fresh green salad.
Ingredients
Scale
Meatballs
- 50g dried breadcrumbs
- 2 tbsp feta brine (from 100g feta in brine)
- 400g lamb mince
- 2 tsp ground cumin
- 1 lemon, zested and juiced
- Salt and pepper, to taste
Other Ingredients
- 100g feta in brine
- 1 red onion, roughly sliced
- 2 tbsp olive oil, divided
- 2 x 400g cans chopped tomatoes
- ½ tsp ground cinnamon
- 700g jar butter beans, drained and rinsed
- Small handful of parsley, finely chopped
- Green salad, to serve
Instructions
- Prepare the breadcrumb mixture: Mix the dried breadcrumbs with around 2 tablespoons of the feta brine in a large bowl. Set aside for 5 minutes to absorb the liquid, which will help bind the meatballs.
- Make the meatball mixture: Add the lamb mince, ground cumin, lemon zest, and seasoning to the breadcrumb mixture. Combine everything thoroughly using your hands until fully incorporated.
- Form the meatballs: Divide the mixture into 24 small, evenly sized meatballs to ensure even cooking.
- Preheat the oven and prepare for roasting: Heat the oven to 200°C (180°C fan/gas mark 6). Place the meatballs and roughly sliced red onion into a baking dish. Drizzle with 1 tablespoon of olive oil and gently toss to coat the ingredients in oil evenly.
- Initial roasting: Roast the meatballs and onion for 10-15 minutes until the meatballs are lightly browned on the outside.
- Add sauce and beans: Remove the dish from the oven, pour in the chopped tomatoes (including swilling out the cans with a splash of water to get all the sauce), then add the ground cinnamon and drained butter beans. Season with salt, pepper, and a splash of lemon juice. Stir gently to combine everything without breaking the meatballs.
- Add feta and finish baking: Crumble the remaining feta over the top and drizzle with the remaining 1 tablespoon of olive oil. Return the dish to the oven and bake for another 30-35 minutes, until the meatballs are fully cooked and the sauce has thickened and reduced nicely.
- Serve: Once baked, season as needed and sprinkle with finely chopped parsley. Serve hot alongside a fresh green salad for a complete meal.
Notes
- Using feta brine in the breadcrumb mixture helps to keep the meatballs moist and flavorful.
- Ensure not to over-stir after adding the butter beans to keep the meatballs intact.
- You can substitute lamb mince with beef or a blend of beef and pork if preferred.
- Leftovers can be refrigerated and reheated; the flavors often improve overnight.
- Serve with crusty bread if you want a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: lamb meatballs, feta, baked meatballs, Mediterranean recipe, butter beans, spiced meatballs, healthy dinner, family meal
