eCook Meal
Greek Lamb Meatballs
with roast butternut, butter bean mash & fresh mint
Succulent meatballs baked in a tomato sauce and sided with roast olives, onions and butternut. Served on a bed of butter bean mash and sprinkled with fresh mint. Divine!
Serving guide
Choose your portion size.
ROASTING TIME
Boil the kettle. Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
HAVE A BALL!
Dilute the stock and the tomato paste with 50ml of boiling water. In a bowl, place the grated Garlic, the mince, the herb crumb, and some seasoning. Mix until fully combined. Lightly wet your hands, to stop the mixture from sticking to them, and roll into 4-5 meatballs. Place the meatballs in an ovenproof dish with the onion wedges and the olives. Coat in oil and some seasoning. Pour in the diluted tomato stock. Pop in the oven and roast for 15-20 until the meatballs and veggies are cooked and starting to brown.
THE MASH UP
Place a pot over a medium-high heat with the rinsed beans and 1 tbsp of milk or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter and some seasoning. Place in a blender or mash with a fork or potato masher until desired consistency. If it’s too thick add a splash of water or milk.
ALMOST THERE
Once the veggies are cooked, remove the onions and olives from the tray and toss with the roasted Butternut, reserving the meatballs and sauce on the tray.
LET'S EAT!
Make a bed of butter bean mash and top with the meatballs drizzled with the tomato sauce. Side with the roasted veggies. Garnish with the chopped mint and enjoy the beautiful food, Chef!
ROASTING TIME
Boil the kettle. Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
HAVE A BALL!
Dilute the stock and the tomato paste with 100ml of boiling water. In a bowl, place the grated Garlic, the mince, herb crumb, and some seasoning. Mix until fully combined. Lightly wet your hands, to stop the mixture from sticking to them, and roll into 4-5 meatballs per portion. Place the meatballs in an ovenproof dish with the onion wedges and the olives. Coat in oil and some seasoning. Pour in the diluted tomato stock. Pop in the oven and roast for 15-20 until the meatballs and veggies are cooked and starting to brown.
THE MASH UP
Place a pot over a medium-high heat with the rinsed beans and 2 tbsp of milk or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter and some seasoning. Place in a blender or mash with a fork or potato masher until desired consistency. If it’s too thick add a splash of water or milk.
ALMOST THERE
Once the veggies are cooked, remove the onions and olives from the tray and toss with the roasted Butternut, reserving the meatballs and sauce on the tray.
LET'S EAT!
Make a bed of butter bean mash and top with the meatballs drizzled with the tomato sauce. Side with the roasted veggies. Garnish with the chopped mint and enjoy the beautiful food, Chef!
ROASTING TIME
Boil the kettle. Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
HAVE A BALL!
Dilute the stock and the tomato paste with 150ml of boiling water. In a bowl, place the grated Garlic, the mince, herb crumb, and some seasoning. Mix until fully combined. Lightly wet your hands, to stop the mixture from sticking to them, and roll into 4-5 meatballs per portion. Place the meatballs in an ovenproof dish with the onion wedges and the olives. Coat in oil and some seasoning. Pour in the diluted tomato stock. Pop in the oven and roast for 20-25 until the meatballs and veggies are cooked and starting to brown.
THE MASH UP
Place a pot over a medium-high heat with the rinsed beans and 3 tbsp of milk or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter and some seasoning. Place in a blender or mash with a fork or potato masher until desired consistency. If it’s too thick add a splash of water or milk.
ALMOST THERE
Once the veggies are cooked, remove the onions and olives from the tray and toss with the roasted Butternut, reserving the meatballs and sauce on the tray.
LET'S EAT!
Make a bed of butter bean mash and top with the meatballs drizzled with the tomato sauce. Side with the roasted veggies. Garnish with the chopped mint and enjoy the beautiful food, Chef!
ROASTING TIME
Boil the kettle. Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
HAVE A BALL!
Dilute the stock and the tomato paste with 200ml of boiling water. In a bowl, place the grated Garlic, the mince, herb crumb, and some seasoning. Mix until fully combined. Lightly wet your hands, to stop the mixture from sticking to them, and roll into 4-5 meatballs per portion. Place the meatballs in an ovenproof dish with the onion wedges and the olives. Coat in oil and some seasoning. Pour in the diluted tomato stock. Pop in the oven and roast for 20-25 until the meatballs and veggies are cooked and starting to brown.
THE MASH UP
Place a pot over a medium-high heat with the rinsed beans and 4 tbsp of milk or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter and some seasoning. Place in a blender or mash with a fork or potato masher until desired consistency. If it’s too thick add a splash of water or milk.
ALMOST THERE
Once the veggies are cooked, remove the onions and olives from the tray and toss with the roasted Butternut, reserving the meatballs and sauce on the tray.
LET'S EAT!
Make a bed of butter bean mash and top with the meatballs drizzled with the tomato sauce. Side with the roasted veggies. Garnish with the chopped mint and enjoy the beautiful food, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R270.77
for 4 servings · R67.69 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Pitted Kalamata Olives needs 100 gKalamata Olives 825 g 825 g at R149.99 · 12% of packR18.18
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
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Free-range Lamb Mince needs 600 gFree Range Lamb Mince 500 g 500 g at R109.99 · 1.20× packR131.99
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Butter Beans needs 480 gButter Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
-
Tomato Paste needs 30 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
Not in the Woolies basket — source these elsewhere:
- Herb Crumb
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Greek Lamb Meatballs?
The preparation time for Greek Lamb Meatballs with roast butternut, butter bean mash & fresh mint is between 20 and 45 minutes.
What is the total time required to make Greek Lamb Meatballs with roast butternut, butter bean mash & fresh mint?
The total time required to make Greek Lamb Meatballs with roast butternut, butter bean mash & fresh mint is between 50 and 65 minutes.
How many servings does Greek Lamb Meatballs provide?
4 servings
What are the main ingredients in Greek Lamb Meatballs?
Butter Beans, Butternut, Fresh Mint, Garlic, Herb Crumb, Lamb Mince, Pitted Kalamata Olives, Red Onion, Tomato Paste, Vegetable Stock
What is the nutritional information of Greek Lamb Meatballs?
Calories: 830, Carbs: 75 grams, Fat: grams, Protein: 52.5 grams, Sugar: 12.1 grams, Salt: 1626 grams
How do I prepare Greek Lamb Meatballs?
ALMOST THERE: Once the veggies are cooked, remove the onions and olives from the tray and toss with the roasted butternut, reserving the meatballs and sauce on the tray. LET'S EAT!: Make a bed of butter bean mash and top with the meatballs drizzled with the tomato sauce. Side with the roasted veggies. Garnish with the chopped mint and enjoy the beautiful food, Chef! THE MASH UP: Place a pot over a medium-high heat with the rinsed beans and 2 tbsp of milk or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter and some seasoning. Place in a blender or mash with a fork or potato masher until desired consistency. If it’s too thick add a splash of water or milk. ROASTING TIME: Boil the kettle. Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. HAVE A BALL!: Dilute the stock and the tomato paste with 100ml of boiling water. In a bowl, place the grated garlic, the mince, herb crumb, and some seasoning. Mix until fully combined. Lightly wet your hands, to stop the mixture from sticking to them, and roll into 4-5 meatballs per portion. Place the meatballs in an ovenproof dish with the onion wedges and the olives. Coat in oil and some seasoning. Pour in the diluted tomato stock. Pop in the oven and roast for 15-20 until the meatballs and veggies are cooked and starting to brown.
What should be prepared from my kitchen to make Greek Lamb Meatballs?
Butter Beans, Butternut, Fresh Mint, Garlic, Herb Crumb, Lamb Mince, Pitted Kalamata Olives, Red Onion, Tomato Paste, Vegetable Stock
How many calories does Greek Lamb Meatballs have?
830 calories
How much fat content does Greek Lamb Meatballs have?
grams