Midweek Greek Salad and Meatball Traybake
A vibrant one-pan Greek-inspired traybake featuring juicy lamb meatballs, roasted vegetables, butterbeans, feta, and fresh herbs for a hearty yet fresh midweek meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Greek-Inspired
- Diet: Halal
Ingredients
- 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
- ½ teaspoon ground cumin
- 150 g crusty bread, cut into 2 cm pieces
- 100 g feta cheese, crumbled
- Small handful fresh mint leaves, roughly chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 200°C (180°C fan) / 400°F.
- In a large roasting dish, combine red onions, courgette, cherry tomatoes, olives, and butterbeans.
- Mix two-thirds of the garlic with oregano, olive oil, salt, and pepper. Drizzle over vegetables and toss to coat.
- Roast for 10 minutes until vegetables begin to soften.
- In a bowl, mix lamb mince, cumin, remaining garlic, salt, and pepper. Shape into 12 meatballs.
- Remove tray from oven, stir in bread pieces, and arrange meatballs on top.
- Roast for 20 minutes until meatballs are cooked through and vegetables are tender.
- Scatter feta and mint over the top before serving.
Notes
- Beef mince can replace lamb for a milder flavour.
- Add aubergine or red peppers for extra vegetables.
- For vegetarian option, use chickpea or lentil balls.
- Freeze without feta for best texture.
- Ensure meatballs reach 75°C internally before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 471 kcal
- Sugar: 9 g
- Sodium: 640 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 9 g
- Protein: 26 g
- Cholesterol: 65 mg
