Recipe
One-Pan Greek Lamb Meatballs
Juicy lamb meatballs baked with lemony orzo, tomatoes, feta and herbs for a bright Greek-style tray supper.
Ingredients
Method
15 mins prep35 mins cook50 mins total
Heat the oven to 200°C/180°C fan. Put the lamb, onion, two-thirds of the garlic, oregano, egg, breadcrumbs, half the lemon zest, a good pinch of salt and plenty of black pepper in a bowl, then mix gently until just combined.
Shape the mixture into 16 small meatballs. Drizzle a large roasting tin with olive oil, add the meatballs and bake for 10 minutes until they start to brown.
Stir the orzo, cherry tomatoes, remaining garlic, lemon juice, 450ml hot water and a pinch of salt into the tin around the meatballs. Return to the oven for 18-20 minutes, stirring the orzo once, until the pasta is tender and the meatballs are cooked through.
Scatter over the feta and bake for a final 3-5 minutes so it softens slightly. Add a splash of hot water if the orzo needs loosening.
Finish with the remaining lemon zest, chopped mint, extra oregano and a drizzle of olive oil. Taste for seasoning and serve straight from the tray with lemon wedges or yoghurt on the side.
Notes
Use minced beef or turkey if you prefer, but lamb gives the richest Greek-style flavour. Add a splash more stock if the orzo looks dry before the meatballs are cooked through.
About this recipe
These Greek-style lamb meatballs turn a handful of store-cupboard ingredients into a relaxed one-pan dinner. The meatballs are seasoned with garlic, oregano and lemon, then baked over orzo so the pasta soaks up the savoury juices.
Cherry tomatoes soften in the tray, feta adds a salty finish, and fresh herbs keep everything lively. Serve with a crisp salad, extra lemon wedges and a spoonful of yoghurt if you want a cooling side.
