Greek Lamb Meatballs, Feta And Tomato Traybake Recipe

5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Greek Recipes
Servings 4 servings
Calories 430 kcal



  • 500g minced Lamb
  • 1 beaten egg
  • 3 crushed cloves of garlic
  • 2 tbsp of chopped fresh parsley
  • 2 tsp of dried chopped oregano
  • 1 tsp of Cumin
  • 1 tsp of sea salt
  • 1/2 tsp of black pepper
  • 1/4 tsp of dried chilli flakes


  • 400g tin of chopped tomatoes
  • 500g carton of passata
  • 2 1/2 tsp ground cinnamon
  • 4 tbsp of runny honey
  • 2 tbsp of oregano
  • 200g of Feta
  • Fresh parsley to garnish


  • Put all the meatball ingredients in a bowl & combine. Make the mixture into 16 small balls and fry in olive oil until browned. Transfer the meatballs to an oven-proof dish.
  • Use the same pan you cooked the meatballs in with all the juices left in. Combine all the sauce ingredients apart from the feta to the pan and heat through for around 5 minutes. Pour over the meatballs and cover with foil and pop in the oven for 45 minutes on around 180.
  • Remove from the oven and sprinkle with feta. Leave uncovered and pop back in the oven for 15 minutes.
  • I serve with a little extra feta on top once out of the oven & fresh parsley.

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