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Photo of Greek meatballs with feta and olives by WW

Greek meatballs with feta and olives

Total Time
30 min
10 min
20 min
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.


Lean lamb mince

400 g

Dried breadcrumbs

15 g, fresh


1 medium, lightly beaten

Brown onion

1 medium, finely chopped


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


  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.


SERVING SUGGESTION: Steamed spinach leaves and risoni. Cook the risoni following packet instructions.