Greek Lamb Meatballs

with Bean Stew and Feta
This Greek one-pot is packed with fresh flavours!
Cooking time: 30 min
Cals 859 · Prot 56 · Carbs 61 · Fat 47
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Lamb mince
350 Grams
Almond flour
40 Grams
Fresh oregano
10 Grams
Garlic powder
4 Grams
1 Tsp
Black pepper
0.5 Tsp
8 Grams


Red onion
1 Piece
Garlic cloves
4 Piece
Butter beans
240 Grams
Small zucchini
1 Piece
Olive oil
2 Tbsp
Tomato paste
70 Grams
Chopped tomatoes
400 Grams
Chicken stock cube
0.5 Piece
100 ML
15 Grams
Kalamata olives
40 Grams


Feta cheese
75 Grams
Fresh parsley
15 Grams


1 Shape 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
2 Fry meatballs
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. 
3 Prep
Meanwhile, peel and finely chop the onion and garlic. Drain the beans. Grate the zucchini.
4 Sweat
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. 
5 Simmer
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 beansolives and meatballs into the stew and simmer for 3 min further or until the meatballs are cooked through. 
6 Serve
Meanwhile, crumble the feta and roughly chop the parsley. Once ready, garnish the stew with the chopped parsley and feta.
Tips for fussy eaters
Serve with crusty bread!
Pro tip
The longer you knead the mince meat mixture, the more tender your patties will become. They'll also stick together better!

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