1 tbsp olive oil
1 x 350g pack lamb meatballs - use gluten-free meatballs if required
1 large onion, chopped
3 garlic cloves, crushed
1 tsp dried mint
2 tsp ground cinnamon
1 x 400g tin chopped tomatoes
250g (low fat) Greek-style natural yogurt
1 large egg, beaten
100g Greek-style cheese, crumbled, optional
2. Meanwhile, heat the oil in a large frying pan and fry the meatballs and onion over a medium heat for 5-7 minutes, turning the meatballs occasionally to brown all over. Stir in the garlic, mint and cinnamon and fry, stirring, for a further 2 minutes.
3. Add the chopped tomatoes with a splash of water and simmer for 10 minutes. In a bowl, mix the yogurt, egg and some seasoning to make the topping.
4. Layer the chargrilled veg on top of the meatballs and sauce in the frying pan (or transfer to a baking dish if your pan isn’t ovenproof), then spoon on the topping. Scatter over the Greek-style cheese if using, and pop under the grill until the topping starts to turn golden brown, then serve, perhaps with a nice leafy green salad.
Lemon and Oregano Greek Meatball Salad - see here
Chicken meatballs with cauliflower mash - see here
Pork and Apple Meatballs, tasty served with a lower carb mash - see here
Italian Meatballs with Mozzarella Cheese, low carb and delicious - see here
All the best Jan