Plates & pan meals
Greek lamb meatballs with lemon potatoes & feta salad
Herby lamb meatballs roasted alongside golden lemon-oregano potatoes, served with a tomato, cucumber and feta salad and a garlicky yoghurt sauce.
- 70 min · 30 min hands-on
- Serves 4
- 2 roasting trays, baking paper, mixing bowls
- Contains milk, egg, wheat, gluten
- Complete meal
One serve gives you
Daily needs: Female 31–50- Protein 40 g · 31%
- Carbs 41 g · 32%
- Fat 22 g · 37%
- Fibre 8 g
Highest in this recipe
Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.
Ingredients
Weights for 4 servings. Per-serve nutrition stays the same.
- 500 g
- 80 g
- 10 g
- 10 g
- 3 g
- 2 g
- 30 g
- 50 g
- 1.5 g
- 1 g
- 800 g
- 25 g
- 150 g
- 30 g
- 200 g
- 200 g
- 50 g
- 60 g
- 10 g
- 200 g
Check product labels and cross-contact. Ingredient notes are not an allergy-safety guarantee.
Method
5 steps · about 70 min- Heat the oven to 220°C conventional (200°C fan) and line two roasting trays with baking paper. Toss the potato wedges with 20 g of the olive oil, half the oregano, the stock and the 30 g lemon juice on one tray, spread in a single layer and roast for 25 minutes.
- Meanwhile, in a bowl mix the lamb mince, grated onion, 8 g of the garlic, most of the mint (keep a little for the sauce), the remaining oregano, cumin, breadcrumbs, egg, iodised salt and pepper until just combined. Roll into 20 meatballs and place on the second tray; brush with the remaining 5 g oil.
- Turn the potatoes and put both trays in the oven. Roast for 18–20 minutes, until the potatoes are golden and tender with the liquid absorbed and the meatballs are browned and reach 71°C in the centre.
- While they roast, stir the remaining 2 g garlic and reserved mint into the yoghurt. Toss the tomatoes, cucumber and red onion with the 10 g lemon juice and scatter over the feta.
- Serve the meatballs and lemon potatoes with the feta salad and a spoonful of the yoghurt sauce.
Add optional toppings or substitutions to your saved copy to include them in the calculation.
One serve gives you
Daily needs: Female 31–50- Protein 40 g · 31%
- Carbs 41 g · 32%
- Fat 22 g · 37%
- Fibre 8 g
Highest in this recipe
Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.
Calculation limitations
- Further heating in this recipe is not covered by the food record or a reviewed cooking factor. Reported contributions remain estimates.
Every nutrient, and where it comes from
152 nutrients and food components, and the ingredients that supply each one.
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About this recipe and its sources
Editorially reviewed for ingredient-method agreement, flavour structure, moisture control, practical timings and food-safety cues. Compound products and cross-contact remain label-dependent.
MorselMetrics kitchen ideas · MorselMetrics original recipe content
Original AI-assisted recipe development for MorselMetrics. Editorially reviewed. Nutrition calculated from attributed food-composition sources.
Calculation assumptions & recipe adaptations
Estimated from weighed edible ingredients using existing source-backed food records. Cooking changes without a supported model remain unadjusted; unknown nutrient values remain unknown.
- Lamb mince, raw: Whole-recipe edible weight.
- Brown onion, finely grated: Whole-recipe edible weight.
- Garlic, crushed, divided: Whole-recipe edible weight.
- Fresh mint, finely chopped, divided: Whole-recipe edible weight.
- Dried oregano, divided: Whole-recipe edible weight.
- Ground cumin: Whole-recipe edible weight.
- Dried breadcrumbs: Whole-recipe edible weight.
- Egg, about 1 large, without shell: Whole-recipe edible weight.
- Iodised salt: Whole-recipe edible weight.
- Ground black pepper: Whole-recipe edible weight.
- Sebago potatoes, peeled and cut into wedges: Whole-recipe edible weight.
- Olive oil, divided: Whole-recipe edible weight.
- Reduced-salt stock: Whole-recipe edible weight.
- Lemon juice for the potatoes: Whole-recipe edible weight.
- Ripe tomatoes, chopped: Whole-recipe edible weight.
- Lebanese cucumber, chopped: Whole-recipe edible weight.
- Red onion, thinly sliced: Whole-recipe edible weight.
- Feta, crumbled: Whole-recipe edible weight.
- Lemon juice for the salad: Whole-recipe edible weight.
- Plain natural yoghurt: Whole-recipe edible weight.
AFCD attribution, data & methods
Food matches used for nutrition
- Lamb mince, raw: Lamb, mince, raw
- Brown onion, finely grated: Onion, mature, brown skinned, peeled, raw
- Garlic, crushed, divided: Garlic, peeled, fresh, raw
- Fresh mint, finely chopped, divided: Mint, fresh, raw
- Dried oregano, divided: Oregano, dried
- Ground cumin: Cumin (cummin) seed, dried, ground
- Dried breadcrumbs: Breadcrumbs, white
- Egg, about 1 large, without shell: Egg, chicken, whole, raw
- Iodised salt: Salt, table, iodised
- Ground black pepper: Pepper, black, ground
- Sebago potatoes, peeled and cut into wedges: Potato, sebago, peeled, raw
- Olive oil, divided: Oil, olive
- Reduced-salt stock: Stock, liquid, all flavours, reduced salt, prepared
- Lemon juice for the potatoes: Juice, lemon
- Ripe tomatoes, chopped: Tomato, common, raw
- Lebanese cucumber, chopped: Cucumber, Lebanese, unpeeled, raw
- Red onion, thinly sliced: Onion, mature, red skinned, raw
- Feta, crumbled: Cheese, fetta (feta)
- Lemon juice for the salad: Juice, lemon
- Plain natural yoghurt: Yoghurt, natural, regular fat (~3%)