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!
Greek Lamb Meatballs
Greek Lamb Meatballs
with roast butternut, butter bean mash & fresh mint
Hands on Time: 20 - 45 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- Butter Beans
- Butternut
- Free-range Lamb Mince
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Herb Crumb
- Pitted Kalamata Olives
- Red Onion
- Red Onions
- Tomato Paste
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Milk (optional)
- Blender (optional)
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!
Butternut - 250g
Vegetable Stock - 5ml
Tomato Paste - 7,5ml
Garlic Clove - 1
Free-range Lamb Mince - 150g
Herb Crumb - 62.5ml
Red Onion - 1
Pitted Kalamata Olives - 25g
Butter Beans - 120g
Fresh Mint - 4g
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!
Butternut - 500g
Vegetable Stock - 10ml
Tomato Paste - 15ml
Garlic Cloves - 2
Free-range Lamb Mince - 300g
Herb Crumb - 125ml
Red Onion - 1
Pitted Kalamata Olives - 50g
Butter Beans - 240g
Fresh Mint - 8g
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!
Butternut - 750g
Vegetable Stock - 15ml
Tomato Paste - 22,5ml
Garlic Cloves - 3
Free-range Lamb Mince - 450g
Herb Crumb - 187.5ml
Red Onions - 2
Pitted Kalamata Olives - 75g
Butter Beans - 360g
Fresh Mint - 12g
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!
Butternut - 1kg
Vegetable Stock - 20ml
Tomato Paste - 30ml
Garlic Cloves - 4
Free-range Lamb Mince - 600g
Herb Crumb - 250ml
Red Onions - 2
Pitted Kalamata Olives - 100g
Butter Beans - 480g
Fresh Mint - 15g
Woolies Products in this dish
