Feta and Lamb Meatball Bake Recipe

Introduction

This feta and lamb meatball bake is a flavorful, comforting dish perfect for any night of the week. Tender lamb meatballs simmer in a spiced tomato sauce with creamy feta and butter beans, creating a hearty meal that pairs beautifully with a fresh green salad.

Ingredients

• 50g dried breadcrumbs
• 100g feta in brine
• 400g lamb mince
• 2 tsp ground cumin
• 1 lemon, zested and juiced
• 1 red onion, roughly sliced
• 2 tbsp olive oil
• 2 x 400g cans chopped tomatoes
• ½ tsp ground cinnamon
• 700g jar butter beans, drained and rinsed
• Small handful of parsley, finely chopped
• Green salad, to serve

Instructions

1. Step 1: Mix the breadcrumbs with around 2 tablespoons of the feta brine in a large bowl. Set aside for 5 minutes to absorb the liquid.
2. Step 2: Add the lamb mince, ground cumin, lemon zest, and some seasoning to the breadcrumb mixture. Combine everything using your hands, then shape into 24 small meatballs.
3. Step 3: Preheat the oven to 200°C (180°C fan/gas mark 6). Place the meatballs and sliced red onion in a baking dish and drizzle with 1 tablespoon of olive oil. Stir gently to coat all ingredients.
4. Step 4: Roast the meatballs and onion for 10-15 minutes until the meatballs are lightly browned.
5. Step 5: Pour the chopped tomatoes into the baking dish, swirling the cans out with a splash of water and adding this as well. Stir in the ground cinnamon and butter beans. Season, add a splash of lemon juice, then stir gently to combine.
6. Step 6: Crumble the feta over the top and drizzle with the remaining tablespoon of olive oil. Return the dish to the oven and bake for a further 30-35 minutes until the meatballs are cooked through and the sauce has reduced.
7. Step 7: Season to taste and scatter with finely chopped parsley before serving. Serve with a green salad on the side if desired.

Tips & Variations

• For extra flavor, try adding some chopped fresh mint or dill to the meatball mixture.
• You can substitute lamb with beef or turkey mince if preferred.
• If you like a spicier dish, add a pinch of chili flakes to the tomato sauce.
• Leftover meatballs can be gently reheated in the sauce to keep them moist.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a covered dish in the oven or microwave until heated through, adding a splash of water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the meatball bake?

Yes, this dish freezes well. Freeze in a suitable container for up to 2 months. Thaw overnight in the fridge before reheating thoroughly.

Can I use fresh breadcrumbs instead of dried?

Fresh breadcrumbs can be used, but you may need to reduce the amount slightly as they absorb more moisture than dried ones.

Feta and Lamb Meatball Bake Recipe

Print Recipe

★★★★★

4.9 from 132 reviews

This Feta & Lamb Meatball Bake is a flavorful Mediterranean-inspired dish featuring tender lamb meatballs infused with cumin and lemon zest, baked with onions, tomatoes, butter beans, and topped with salty feta cheese. A perfect hearty meal that’s easy to prepare and serves well with a fresh green salad.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: Serves 4-6 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Meatballs

• 50g dried breadcrumbs
• 100g feta in brine
• 400g lamb mince
• 2 tsp ground cumin
• 1 lemon, zested and juiced

Other Ingredients

• 1 red onion, roughly sliced
• 2 tbsp olive oil
• 2 x 400g cans chopped tomatoes
• ½ tsp ground cinnamon
• 700g jar butter beans, drained and rinsed
• Small handful of parsley, finely chopped
• Green salad, to serve

Instructions

1. Prepare the breadcrumb mix: In a large bowl, combine the dried breadcrumbs with around 2 tablespoons of the feta brine. Set aside for 5 minutes to allow the breadcrumbs to absorb the liquid.
2. Mix the meatball ingredients: Add the lamb mince, ground cumin, lemon zest, and seasoning into the breadcrumb mixture. Use your hands to thoroughly combine all ingredients. Divide the mixture into 24 small meatballs.
3. Preheat the oven and prepare meatballs: Heat the oven to 200°C (180°C fan/gas mark 6). Place the meatballs and sliced red onion in a baking dish. Drizzle with 1 tablespoon of olive oil and gently stir to coat evenly.
4. Roast meatballs and onions: Roast in the oven for 10-15 minutes until the meatballs are lightly browned on the outside.
5. Add tomatoes, spices, and beans: Remove the baking dish and pour in the chopped tomatoes, using a splash of water to rinse out the cans and add to the dish as well. Sprinkle in the ground cinnamon, add the drained butter beans, season with salt and pepper, and add a splash of lemon juice. Stir gently to combine.
6. Add feta and continue baking: Crumble the remaining feta over the meatballs and drizzle the remaining olive oil on top. Return the dish to the oven and bake for an additional 30-35 minutes until the meatballs are cooked through and the sauce has thickened.
7. Finish and serve: Season the bake to taste. Scatter finely chopped parsley over the top and serve warm alongside a fresh green salad if desired.

Notes

• Using the feta brine in the breadcrumb mixture helps keep the meatballs moist and adds extra flavor.
• Make sure not to overcrowd the baking dish; use one that comfortably holds the meatballs to ensure even cooking.
• For a spicier twist, add a pinch of chili flakes to the meatball mixture or tomato sauce.
• Leftovers can be refrigerated for up to 2 days and reheated gently in the oven or microwave.
• This recipe pairs well with crusty bread or rice for a more substantial meal.

Keywords: lamb meatballs, baked meatballs, feta cheese, Mediterranean recipe, butter beans, easy dinner, oven-baked