Greek Meatballs with Summer Vegetables

Step 1
Preheat the oven to 180°C. Slice the capsicum, zucchini and onion into long thin strips, about ½ cm thick and put in a medium sized baking dish. Finely slice the garlic cloves and quarter the olives and add to the dish. Then pour the tinned tomatoes over the vegetables.

Step 2
Drizzle everything with the olive oil, add the dried oregano, salt and pepper, and toss to mix everything together. Cover with aluminium foil, place in the oven and cook for 30 minutes.

Make The Meatballs
Step 3
Meanwhile, to make the meatballs, finely chop the parsley and put it into a medium-sized bowl with the lamb mince, egg, paprika, salt, and pepper. Crumble in the feta and mix with your hands until everything is well combined.

Step 4
Roll the meatball mix into 14 golfball-sized balls, weighing about 50g each.

Step 5
In a frypan, heat a splash of olive oil over medium heat. Place half the meatballs in the pan and sear for 4-5 minutes, turning regularly, until golden brown on all sides. Remove from the frypan and place on a plate lined with paper towel. Repeat with the remaining meatballs.

Step 6
Remove the baking tray from the oven and add the browned meatballs on top of the sauce in a single layer, nestling them into the sauce. Put the tray back into the oven, uncovered, for 10-15 minutes or until everything has a nice colour to it and the meatballs are cooked through.

Step 7
Crumble the Danish feta over the meatballs and sprinkle with extra chopped parsley. Serve hot with flatbreads, couscous or risoni.