‘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. 

Ingredients

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

Method

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.

Nutrition

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