Total Pageviews

Wednesday, 2 September 2020

‘Meatball Moussaka’ in a frying pan : Makes a good mid-week meal

In these times of Covid 19 food shopping has definitely changed. Some folks are still finding shortages of certain items, whereas others are finding prices are creeping up. Face masks seem to be worn in most countries, and it is still quite usual to wait in queues (social distancing of course) before you can get into a supermarket.

Here in the UK our supermarkets do still have some special offers on items, which are always worth keeping an eye open for. I do like to keep a selection of frozen vegetables and meat handy in the freezer, I find there are times when it can come in so useful.

For example take this recipe suggestion, it's for a meatball moussaka made in a frying pan. Wonderful for a mid-week meal, it uses frozen vegetables and a pack of meatballs (which I happened to have in the freezer - just had to defrost them).This is a tasty and quick meal, you can have it on the table in about thirty minutes. 

Serves Four
1 x 500g pack frozen chargrilled Mediterranean vegetables
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

1. Preheat the grill, spread out the frozen Mediterranean vegetables on a large baking tray and grill for 8-10 minutes, turning half-way.
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.

Per serving: Fat 22g Protein 29g Carbs 24g
From original idea here

Some other recipes you may like
Vegan power-balls with courgetti and cashew cheese - see here
Lemon and Oregano Greek Meatball Salad - see here

Swedish Meatballs - 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

We bring a variety of recipe ideas to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan


Jo said...

What a great recipe for a quick meal.

Susan Zarzycki said...

Hi, will have to shop for some ingredients and give this a try. I am trying to eat better.💖

Valerie-Jael said...

Now I feel hungry again, yummy! Valerie

Ella said...

I've been making Moussaka for years, as my mom taught me! Instead of "grilled Mediterranean vegetables" I use potatoes or obergines and chicken or pork mincemeat and use roughly the same ingredients! Yes, I know ... it's not low in carbohydrates at all ... but it tastes great ... like at my mom's house!
Great evening, Jan!

happyone said...

Looks good.

Christine said...

This looks yummy and pre made packages..make it easier.

Elephant's Child said...

A big hooray for quick, easy, tasty and healthy meals.

sandy said...

that sounds really good.

Snowbird said...

It's always great when you have everything you need. Some interesting

Laurie said...

The mint and the cinnamon makes this sound amazing!

Judy at GoldCountryCottage said...

That looks so good, Jan. It has been so hot that I have been trying to get by without the oven. We have a pressure cooker and a NuWave oven but most of the time it might just be a PB&J sandwich!. Good thing my hubby is not particular..Stay well..xxoJudy

peppylady (Dora) said...

It been ages since I had meatballs

Margaret D said...


Iris Flavia said...

That sounds yum, exotic with the cinnamon!
And now that I dare working the big oven you come around the corner with a pan?! 🤣

mamasmercantile said...

Looks delicious, always good to have a recipe handy for a quick meal that accommodates freezer goods.

eileeninmd said...


Looks delicious, I will give it a try!
Thanks for sharing! Take care, enjoy your day!

It's me said...

Mmmmmmmmmm....dinner how late?.....happy day love Ria 🍀💕🍀

kitty@ Kitty's Kozy Kitchen said...

I like the idea of this skillet version of moussaka. Thanks for sharing, Jan.

Debbie said...

wow, this sounds delicious!!

Coloring Outside the Lines said...

This looks yummy!

CJ Kennedy said...

This is a great idea!

JFM said...

Thank you for sharing this recipe with us today!
Looks and sounds delicious!!!
Have a lovely day ☕

Phil Slade said...

Now you've done it again. I think you should add the aperitif to this one. A shot of ouzo with just a few ice cubes taken ten minutes before you eat. And a glass of Greek red with the meal. Enjoy.