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Photo of Lamb and feta mega meatballs by WW

Lamb and feta mega meatballs

Total Time
7 hr
50 min
6 hr 10 min
Forget the standard Bolognese sauce the next time you make pasta and try this mega meatballs instead! Jam-packed full of Mediterranean flavours, this meal sure looks hearty, fun and delicious.


Lean lamb mince

500 g

Dried breadcrumbs

70 g, (1 cup) fresh, wholemeal

Fresh mint

2 tbs, chopped, plus extra whole leaves to serve

Reduced fat feta cheese

60 g, crumbled


2 clove(s), crushed

Ground cumin

1 tbs

Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Canned diced tomatoes

400 g


2 medium, cut into 2cm pieces

Black olives, drained

12 individual


  1. Combine mince, breadcrumbs, chopped mint, feta and half both the garlic and cumin in a bowl. Using clean hands, roll mixture into 4 meatballs. Cover and place in fridge for 30 minutes.
  2. Heat oil in a large non-stick frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add remaining cumin and garlic and cook, stirring, for 30 seconds or until fragrant. Add tomatoes, zucchini and olives and bring to the boil.
  3. Place meatballs in a 4.5 litre (18-cup) slow cooker. Pour tomato mixture over meatballs. Cook, covered, on low for 6 hours (or high for 3 hours). Serve sprinkled with extra mint.


SERVING SUGGESTION: Mixed salad leaves drizzled with balsamic vinegar, plus spelt pasta spirals. TIP: Suitable to freeze for up to 3 months.You can add 1/3 cup (80ml) water if you want a thinner sauce.