eCook Meal
Stuffed Greek Lamb Meatballs
with a butter bean mash & fresh green leaves
Put on your chef hat! In this recipe you are going to stuff lamb meatballs with a creamy Danish-style feta and olive filling, and whip up your own delicious butter bean mash in no time at all. Chef level recipes don’t have to be complicated, but they are always delicious!
Serving guide
Choose your portion size.
OLIVE YOU
Place the drained Feta, the chopped olives, and ½ the rub in a bowl. Mix until the feta becomes a paste-like consistency. In a separate bowl, combine the mince, the remaining rub, and a crack of pepper. Divide the mince mixture into 3 portions. Wet your hands slightly to prevent the mince from sticking to them. Using the palm of your hand, gently flatten a portion of the mince and place some of the feta and olive paste in the center. Gently press the mince around the filling, fully enclosing it. Gently roll it in your hands to create a smooth meatball, being careful to not push the filling out! Repeat with the remaining portions of mince and the feta paste. Set aside in the fridge until frying.
BUTTER BEAN IS ON THE SCENE
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 the desired consistency. If it’s too thick add a splash of water or milk. Cover to keep warm.
IT’S FINALLY FRY-DAY
Place a pan over high heat with a drizzle of oil. When hot, fry the pepper pieces for 3-5 minutes until charred but still crunchy. Remove from the pan and place in a bowl. Add the rinsed green leaves, the Tomato wedges, ½ the pumpkin seeds, a drizzle of oil, and seasoning. Toss until combined.
GOLDEN & GORGEOUS
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the stuffed meatballs for 4-5 minutes per side until golden and cooked through. Remove from the heat and rest for 2 minutes before serving.
YUM!
Make a bed of the butter bean mash. Top with the juicy stuffed meatballs. Sprinkle over the chopped Parsley and the remaining seeds. Side with the colourful salad. It’s a Chef’s life and we’re loving it!
OLIVE YOU
Place the drained Feta, the chopped olives, and ½ the rub in a bowl. Mix until the feta becomes a paste-like consistency. In a separate bowl, combine the mince, the remaining rub, and a crack of pepper. Divide the mince mixture into 6 portions. Wet your hands slightly to prevent the mince from sticking to them. Using the palm of your hand, gently flatten a portion of the mince and place some of the feta and olive paste in the center. Gently press the mince around the filling, fully enclosing it. Gently roll it in your hands to create a smooth meatball, being careful to not push the filling out! Repeat with the remaining portions of mince and the feta paste. Set aside in the fridge until frying.
BUTTER BEAN IS ON THE SCENE
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 the desired consistency. If it’s too thick add a splash of water or milk. Cover to keep warm.
IT’S FINALLY FRY-DAY
Place a pan over high heat with a drizzle of oil. When hot, fry the pepper pieces for 3-5 minutes until charred but still crunchy. Remove from the pan and place in a bowl. Add the rinsed green leaves, the Tomato wedges, ½ the pumpkin seeds, a drizzle of oil, and seasoning. Toss until combined.
GOLDEN & GORGEOUS
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the stuffed meatballs for 4-5 minutes per side until golden and cooked through. Remove from the heat and rest for 2 minutes before serving.
YUM!
Make a bed of the butter bean mash. Top with the juicy stuffed meatballs. Sprinkle over the chopped Parsley and the remaining seeds. Side with the colourful salad. It’s a Chef’s life and we’re loving it!
OLIVE YOU
Place the drained Feta, the chopped olives, and ½ the rub in a bowl. Mix until the feta becomes a paste-like consistency. In a separate bowl, combine the mince, the remaining rub, and a crack of pepper. Divide the mince mixture into 9 portions. Wet your hands slightly to prevent the mince from sticking to them. Using the palm of your hand, gently flatten a portion of the mince and place some of the feta and olive paste in the center. Gently press the mince around the filling, fully enclosing it. Gently roll it in your hands to create a smooth meatball, being careful to not push the filling out! Repeat with the remaining portions of mince and the feta paste. Set aside in the fridge until frying.
BUTTER BEAN IS ON THE SCENE
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 the desired consistency. If it’s too thick add a splash of water or milk. Cover to keep warm.
IT’S FINALLY FRY-DAY
Place a pan over high heat with a drizzle of oil. When hot, fry the pepper pieces for 3-5 minutes until charred but still crunchy. Remove from the pan and place in a bowl. Add the rinsed green leaves, the Tomato wedges, ½ the pumpkin seeds, a drizzle of oil, and seasoning. Toss until combined.
GOLDEN & GORGEOUS
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the stuffed meatballs for 4-5 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the heat and rest for 2 minutes before serving.
YUM!
Make a bed of the butter bean mash. Top with the juicy stuffed meatballs. Sprinkle over the chopped Parsley and the remaining seeds. Side with the colourful salad. It’s a Chef’s life and we’re loving it!
OLIVE YOU
Place the drained Feta, the chopped olives, and ½ the rub in a bowl. Mix until the feta becomes a paste-like consistency. In a separate bowl, combine the mince, the remaining rub, and a crack of pepper. Divide the mince mixture into 12 portions. Wet your hands slightly to prevent the mince from sticking to them. Using the palm of your hand, gently flatten a portion of the mince and place some of the feta and olive paste in the center. Gently press the mince around the filling, fully enclosing it. Gently roll it in your hands to create a smooth meatball, being careful to not push the filling out! Repeat with the remaining portions of mince and the feta paste. Set aside in the fridge until frying.
BUTTER BEAN IS ON THE SCENE
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 the desired consistency. If it’s too thick add a splash of water or milk. Cover to keep warm.
IT’S FINALLY FRY-DAY
Place a pan over high heat with a drizzle of oil. When hot, fry the pepper pieces for 3-5 minutes until charred but still crunchy. Remove from the pan and place in a bowl. Add the rinsed green leaves, the Tomato wedges, ½ the pumpkin seeds, a drizzle of oil, and seasoning. Toss until combined.
GOLDEN & GORGEOUS
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the stuffed meatballs for 4-5 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the heat and rest for 2 minutes before serving.
YUM!
Make a bed of the butter bean mash. Top with the juicy stuffed meatballs. Sprinkle over the chopped Parsley and the remaining seeds. Side with the colourful salad. It’s a Chef’s life and we’re loving it!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R250.61
for 4 servings · R62.65 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Butter Beans needs 480 gButter Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
-
Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
-
Pitted Kalamata Olives needs 100 gKalamata Olives 825 g 825 g at R149.99 · 12% of packR18.18
-
Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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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
Not in the Woolies basket — source these elsewhere:
- Green Bell Peppers
- NOMU Moroccan Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Stuffed Greek Lamb Meatballs?
The preparation time for Stuffed Greek Lamb Meatballs with a butter bean mash & fresh green leaves is between 25 and 40 minutes.
What is the total time required to make Stuffed Greek Lamb Meatballs with a butter bean mash & fresh green leaves?
The total time required to make Stuffed Greek Lamb Meatballs with a butter bean mash & fresh green leaves is between 35 and 50 minutes.
How many servings does Stuffed Greek Lamb Meatballs provide?
4 servings
What are the main ingredients in Stuffed Greek Lamb Meatballs?
Butter Beans, Feta, Green Bell Pepper, Green Leaves, Lamb Mince, NOMU Moroccan Rub, Parsley, Pitted Kalamata Olives, Pumpkin Seeds, Tomato
What is the nutritional information of Stuffed Greek Lamb Meatballs?
Calories: 827, Carbs: 42 grams, Fat: grams, Protein: 56.4 grams, Sugar: 12.7 grams, Salt: 1610 grams
How do I prepare Stuffed Greek Lamb Meatballs?
GOLDEN & GORGEOUS: Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the stuffed meatballs for 4-5 minutes per side until golden and cooked through. Remove from the heat and rest for 2 minutes before serving. YUM!: Make a bed of the butter bean mash. Top with the juicy stuffed meatballs. Sprinkle over the chopped parsley and the remaining seeds. Side with the colourful salad. It’s a Chef’s life and we’re loving it! BUTTER BEAN IS ON THE SCENE: 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 the desired consistency. If it’s too thick add a splash of water or milk. Cover to keep warm. OLIVE YOU: Place the drained feta, the chopped olives, and ½ the rub in a bowl. Mix until the feta becomes a paste-like consistency. In a separate bowl, combine the mince, the remaining rub, and a crack of pepper. Divide the mince mixture into 6 portions. Wet your hands slightly to prevent the mince from sticking to them. Using the palm of your hand, gently flatten a portion of the mince and place some of the feta and olive paste in the center. Gently press the mince around the filling, fully enclosing it. Gently roll it in your hands to create a smooth meatball, being careful to not push the filling out! Repeat with the remaining portions of mince and the feta paste. Set aside in the fridge until frying. IT’S FINALLY FRY-DAY: Place a pan over high heat with a drizzle of oil. When hot, fry the pepper pieces for 3-5 minutes until charred but still crunchy. Remove from the pan and place in a bowl. Add the rinsed green leaves, the tomato wedges, ½ the pumpkin seeds, a drizzle of oil, and seasoning. Toss until combined.
What should be prepared from my kitchen to make Stuffed Greek Lamb Meatballs?
Butter Beans, Feta, Green Bell Pepper, Green Leaves, Lamb Mince, NOMU Moroccan Rub, Parsley, Pitted Kalamata Olives, Pumpkin Seeds, Tomato
How many calories does Stuffed Greek Lamb Meatballs have?
827 calories
How much fat content does Stuffed Greek Lamb Meatballs have?
grams