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Feta & lamb meatball bake

One feta & lamb meatball bake in a dish

Feta & lamb meatball bake

Name: Feta & lamb meatball bake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Ingredients: 50g dried breadcrumbs; 100g feta in brine; 400g lamb mince; 2 tsp ground cumin; 1 lemon zested and juiced; 1 red onion roughly sliced; 2 tbsp olive oil; 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

Ailsa Burt

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Serves 4 - 6

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 4.5 out of 5.50 ratingsRate

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Rustle up this lamb meatball bake for an easy weeknight dinner. It's also smart enough for entertaining served with a green salad on the side

Freezable

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Ingredients

Nutrition

Units:

MetricUS

50g dried breadcrumbs
100g feta in brine
400g lamb mince
2 tsp ground cumin
1 lemon

zested and juiced
1 red onion

roughly sliced
2 tbsp olive oil
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

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Nutrition: Per serving (6)

kcal353
fat17g
saturates7g
carbs24g
sugars8g
fibre6g

high
protein23g
salt0.92g

Method

step 1

Mix the breadcrumbs and around 2 tbsp of the feta brine in a large bowl. Set aside for 5 mins to absorb, then add the lamb mince, cumin, lemon zest and some seasoning. Combine using your hands, then divide into 24 small meatballs.
step 2

Heat the oven to 200C/180C fan/gas 6. Put the meatballs and sliced onion in a baking dish and drizzle with 1 tbsp of the olive oil, stirring gently to coat everything. Roast for 10-15 mins until the meatballs are lightly browned then pour in the chopped tomatoes, swilling out the cans with a splash of water and adding this too, then the cinnamon and butter beans. Season and add a splash of lemon juice, then stir gently. Crumble over the feta and drizzle over the remaining oil then return to the oven for 30-35 mins, until the meatballs are cooked and the sauce has reduced. Season and serve scattered with the parsley and a green salad on the side, if you like.

Recipe from Good Food magazine, Christmas 2025

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A star rating of 4.5 out of 5.50 ratings

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