Greek-Style Baked Lamb Meatballs with Vegetables

Lamb has a distinctive, rich flavor. Combined with roasted vegetables and fresh mint, it creates an incredible taste experience.

Ingredients:

• ~250 g (9 oz) ground lamb (I bought a whole piece and minced it in a food processor)

• ½ onion, grated or finely chopped

• 1 egg, beaten

• 3–4 tbsp breadcrumbs

• Salt and pepper, to taste

• 1 tsp dried oregano

• 2 red onions, quartered

• 2–3 potatoes, cut into quarters

• 2 zucchinis, cut into large sticks

• 10 cherry tomatoes

• A handful of fresh mint, chopped

• Olive oil

• Feta cheese, for sprinkling (to taste)

Instructions:

1. Preheat the oven to 200°C (390°F), top and bottom heat.

2. In a bowl, combine the ground lamb, breadcrumbs, egg, oregano, grated onion, and half of the chopped mint. Season with salt and pepper. Mix well until smooth and form 8 meatballs. If the mixture is too loose, add a little more breadcrumbs.

3. Place the meatballs in a deep ovenproof dish. Arrange the remaining vegetables around the meatballs. Drizzle lightly with olive oil and sprinkle with salt.

4. Bake for about 40 minutes, turning everything once halfway through cooking.

5. Remove from the oven, sprinkle with the remaining fresh mint and feta cheese, and serve warm.