Greek meatballs with feta and olives
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This meal is an impressive twist on a family favourite, with hearty lamb meatballs, oregano, olives and tasty feta creating a delicious variation worth the try.
Ingredients
Lean lamb mince
400 g
Dried breadcrumbs
15 g, fresh
Egg(s)
1 medium, lightly beaten
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Olive oil
2 tsp
Tomato pasta sauce
2 cup(s), (500ml)
Fresh oregano
¼ cup(s)
Black olives, drained
60 g, pitted
Reduced fat feta cheese
60 g, crumbled
Instructions
1
Combine the mince, breadcrumbs, egg and half the onion and half the garlic in a bowl. Roll level tablespoons of the mixture to make 20 meatballs.
2
Heat half the oil in a large, deep non-stick frying pan over medium heat. Cook the meatballs, turning occasionally, for 5 minutes or until browned. Transfer to a plate.
3
Heat the remaining oil in the same pan over medium heat. Add the remaining onion and garlic and cook, stirring, for 3 minutes or until softened. Add the sauce, half the oregano and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, covered, for 5 minutes. Add the meatballs and the olives and simmer, uncovered, for 7 minutes or until the meatballs are cooked through and the sauce thickens. Season with salt and pepper.
4
Serve the meatballs with the sauce and top with the feta and remaining oregano.
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