Greek Lamb Meatballs with Bean Stew & Feta

Method

1. 1Shape meatballs

   • Strip the fresh oregano leaves directly into a large mixing bowl.
   • Add the lamb mince and garlic powder.
   • Season generously with salt and pepper.
   • With clean hands, knead until all the ingredients are fully combined.
   • Divide the mixture into 14 pieces.
   • Shape each piece into a meatball.

2. 2Fry meatballs

   • Heat a pan over a medium heat with a drizzle of olive oil.
   • Once hot, add the meatballs.
   • Fry for 5-7 min or until starting to brown all over.
   • Once the meatballs are browned, transfer them to a plate (they don't have to be cooked through at this point).
   • Reserve the pan.

3. 3Prep

   • Meanwhile, peel and finely chop the onion and garlic.
   • Grate the zucchini.
   • Drain the beans.

4. 4Sweat

   • Return the pan to a medium heat with another drizzle of oil.
   • Add the onion and zucchini with a pinch of salt.
   • Fry for 5 min.
   • Add the garlic.
   • Cook for 1 min further.

5. 5Simmer

   • Add the tomato paste, peeled plum tomatoes (breaking them up), 0.5 stock cube, measured water and honey.
   • Simmer for 6 min.
   • After 6 min, stir the drained beans, olives and meatballs into the stew.
   • Simmer for 4 min further or until the meatballs are cooked through.

   Tip: Pour the measured water into the empty tomato tin before adding it to the stew - this way you'll get every last bit of tomatoey goodness!

6. 6Serve

   • Meanwhile, crumble the feta and roughly chop the parsley.
   • Serve the Greek Lamb Meatballs with Bean Stew .
   • Garnish with the chopped parsley and feta.

The cut

Lamb Mince <10% fat

350 g for 2 people

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