This midweek Greek salad and meatball traybake brings together the fresh, herby flavours of a classic Greek salad with juicy, spiced lamb meatballs, all roasted together in one dish. It’s hearty yet light, packed with colourful vegetables, creamy feta, and satisfying butterbeans for an extra nutritional boost. Perfect for busy evenings, this is a complete meal with minimal washing up and maximum flavour.

Why You’ll Love This Recipe

• It’s a true one-pan meal, making cleanup quick and easy.
• The combination of roasted vegetables, tender lamb meatballs, and creamy feta creates a perfect balance of textures.
• Butterbeans add plant-based protein and fibre, making the dish more filling and nutritious.
• It’s ready in just 45 minutes, ideal for midweek cooking.
• The flavours are fresh, vibrant, and family-friendly.
• It can easily be adapted with beef mince or extra vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 red onions, each cut into 12 wedges
1 medium courgette, sliced into ½ cm rounds
200 g cherry tomatoes, halved if large
50 g pitted black olives
400 g tin butterbeans, drained and rinsed
3 garlic cloves, crushed
1 tablespoon dried oregano
2 tablespoons extra virgin olive oil
250 g lamb mince, defrosted if frozen
½ teaspoon ground cumin
150 g crusty bread, cut into rough 2 cm pieces
100 g feta cheese, crumbled
Small handful fresh mint leaves, picked and roughly chopped
Salt and freshly ground black pepper, to taste

Directions

1. Preheat the oven to 200°C (180°C fan) / 400°F.
2. In a large ovenproof serving dish or shallow roasting tin, combine the red onions, courgette, cherry tomatoes, black olives, and butterbeans.
3. In a small bowl, mix together two-thirds of the crushed garlic, the dried oregano, extra virgin olive oil, and a generous pinch of salt and black pepper. Drizzle this mixture over the vegetables and beans, then toss gently to coat everything evenly.
4. Roast in the preheated oven for 10 minutes, or until the vegetables begin to soften.
5. Meanwhile, in a separate bowl, combine the lamb mince, ground cumin, remaining garlic, and a pinch of salt and pepper. Mix well and shape into 12 evenly sized meatballs.
6. Carefully remove the roasting dish from the oven and stir in the crusty bread pieces so they soak up the juices. Arrange the meatballs on top of the vegetables.
7. Return the dish to the oven and roast for a further 20 minutes, or until the meatballs are fully cooked through and the vegetables are tender and lightly golden.
8. Remove from the oven, scatter over the crumbled feta and chopped mint, and serve immediately.

Servings and timing

Servings: 4

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Approximate nutrition per serving:
Calories: 471
Protein: 26 g
Total Fat: 23 g
Saturated Fat: 9 g
Carbohydrates: 35 g
Sugars: 9 g
Fibre: 9 g

Variations

For a different flavour profile, you can substitute the lamb mince with beef mince. You can also add sliced red peppers or aubergine for extra vegetables. For a spicier version, include a pinch of chilli flakes in the meatball mixture. To make it more filling, stir cooked orzo or small pasta into the roasted vegetables before serving. If you prefer a vegetarian option, replace the meatballs with seasoned chickpea or lentil balls.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, place in an ovenproof dish and warm in a preheated oven at 180°C for 10–15 minutes, or until heated through. Alternatively, microwave individual portions for 2–3 minutes, stirring halfway through to ensure even heating.

If freezing, freeze without the feta for best texture. Store for up to 2 months and thaw overnight in the refrigerator before reheating thoroughly.

FAQs

Can I use beef instead of lamb?

Yes, beef mince works very well and provides a slightly milder flavour while maintaining a juicy texture.

Can I make this recipe ahead of time?

You can prepare the vegetables and shape the meatballs a few hours in advance. Store them separately in the refrigerator and assemble just before baking.

How do I know when the meatballs are cooked?

The meatballs should be browned on the outside and reach an internal temperature of 75°C. They should no longer be pink in the centre.

Can I make this dish vegetarian?

Yes, you can replace the meatballs with plant-based mince or form balls using mashed chickpeas or lentils mixed with herbs and spices.

What can I serve with this traybake?

It is a complete meal on its own, but you can serve it with extra crusty bread, warm flatbreads, or a simple green salad.

Can I use dried beans instead of canned butterbeans?

Yes, but they must be soaked and fully cooked beforehand. Canned butterbeans are more convenient and save time.

Is this recipe suitable for meal prep?

Absolutely. It stores well and reheats nicely, making it perfect for lunches or quick dinners later in the week.

Can I reduce the calories?

You can reduce the amount of feta slightly or use leaner mince to lower the fat content.

What other herbs can I use?

Fresh parsley or dill work beautifully alongside or instead of mint.

Why add bread to the traybake?

The bread absorbs the roasting juices from the vegetables and meatballs, creating delicious, flavourful crispy-soft pieces throughout the dish.

Conclusion

This midweek Greek salad and meatball traybake is a vibrant, wholesome dish that transforms classic Mediterranean flavours into a comforting oven-baked meal. With minimal prep, simple ingredients, and bold taste, it’s an ideal choice for busy evenings when you want something satisfying yet fresh. Once you try it, it’s sure to become a regular part of your weekly meal rotation.

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