Greek Lamb Meatballs

Strip the fresh oregano leaves directly into a large mixing bowl. Add the lamb mince, marmite, almond flour and garlic powder. Season generously with salt and pepper. With clean hands, knead until all the ingredients are fully combined. Divide the mixture into 14/21/28 pieces and shape each piece into a meatball. 

Heat a pan over a medium heat with a drizzle of olive oil. Once hot, add the meatballs and fry for 5 min or until starting to brown all over. 

Meanwhile, peel and finely chop the onion and garlic. Drain the beans. Grate the zucchini.

Once the meatballs are browned, transfer them to a plate (they don't have to be cooked through at this point). Return the pan to a medium low heat with another drizzle of oil. Add the onion and zucchini and sweat for 5 min. Add the garlic and cook for 1 min further. 

Add the tomato paste, chopped tomatoes, 0.5/1/1 stock cube, water and honey and simmer for 6 min. After 6 min, stir the drained beans, olives and meatballs into the stew and simmer for 3 min further or until the meatballs are cooked through. 

Meanwhile, crumble the feta and roughly chop the parsley. Once ready, garnish the stew with the chopped parsley and feta.