Jane Devonshire Recipes

Lamb Meatballs with Feta on a Mediterranean Vegetable Stew 
Main Course

Serves 4

Prep Time 20 minutes

Cooking Time 30 Minutes

500gm pack of minced lamb

*Feta cheese you need about a 1/3 of a pack cut into x12 cubes about 1.5 cm

1 large red onion (approx. 250gm)

1 medium aubergine

1 red pepper

8 large green olives no stones (I used queen olives from the deli)

1 courgette

1 tin chopped tomatoes

1 pack (28gm) flat leaf parsley

1 egg

5 cloves garlic

1 tbsp. white wine vinegar

1.5 tbsp. dried oregano

200ml vegetable stock or water

Salt and black pepper

2 tbsp. olive oil

Sunflower oil for frying meatballs, depends on size of your pan should come halfway up the meatball


*If you don’t like Feta you can use mozzarella or goats cheese



  1. Finely chop the red onion and 2 cloves garlic                                                                 

  2. Get a plate ready to put the meatballs on when you have made them                                  

  3. Chop the feta into x12 chunks approx. 1.5cm                                                                  

  4. Put the lamb mince, half the red onion, 2 cloves finely chopped garlic, oregano, egg and salt and pepper into a large bowl and mix thoroughly.  I use my hands as I find it the easiest way to thoroughly combine the ingredients                                                                   

  5. Divide the mixture into x12 equal portions, I do this by flattening in the bowl and divide it by eye like a pizza                                                

  6. Take one of the portions of mince and flatten it in your hand and make a well in the centre. Put in one of the feta portions and roll the mince around it to make a nice even meatball, make sure all the cheese is covered                                                                                          

  7. Once you have completed all x12 meatballs cover with clingfilm and put into the fridge                                                                                   

  8. Chop the aubergine into 1.5cm dice and then put into a bowl of cold water.  I got this tip from Carluccio. The aubergine will soak up water and then when you cook it expel that as opposed to soaking up oil                                         

  9. Leaving the aubergine to soak chop your courgette and red pepper into equal size pieces about 1.5cm                                                             

  10. Finely chop your remaining x3 garlic cloves                                            

  11. Finely chop the flat leaf parsley discard the stalks                                                           

  12. Roughly chop your green olives                                                           

  13. Put the olive oil into a frying pan and add the drained aubergine to the oil. Fry off until starting to go golden in colour                                         

  14. Then add the remaining half chopped red onion, courgette, red pepper, tin of tomatoes, 90% of the flat leaf parsley, chopped garlic, olives and the white wine vinegar and water. All the remaining ingredients with the exception of some flat leaf parsley which we will use to dress the dish at the end                                                                                         

  15. Leave this mixture to simmer for 20 - 30 minutes. You want the vegetables to still have a bite but to be cooked through and combined in the sauce                                                   

  16. Take another pan and put sunflower oil in until it comes about half way up a meatball. I use a heavy bottom pan with quite high sides as deep frying                                                                                             

  17. Test the oil with a little of the lamb mixture. If it sinks then comes to the top of the oil sizzling it’s the right heat. Not smoking that will burn the meat on the outside and be raw in the middle                                               

  18. Fry off the meatballs in batches, draining on kitchen paper as you finish. The meatballs should feel firm when pressed and be a golden brown colour                                                                                           

  19. Serve the Meatballs on a good helping of the Mediterranean vegetable stew and sprinkle with the remaining chopped parsley                           

  20. I like to serve this with simple sauted potatoes dressed with black pepper and salt                                                                                          

I hope you enjoy

Jane says... I love meatballs as everyday family food as you can really play with different flavours and combinations. This recipe is lovely on a hot summers day with the beautiful jewel coloured vegetables and it's quick to cook. You might find you have some of the vegetables left over. I serve it with French bread the following day for lunch or you can freeze it.

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