Ingredients
Method
- Preheat your oven to 180°C.
- In a large bowl, combine the beef mince, egg, breadcrumbs, garlic and oregano. Mix until just combined and roll into 16 golf ball-sized meatballs.
- Heat 1 tablespoon olive oil in a large stove and oven-safe frying pan or casserole dish over medium-high heat. Brown the meatballs on all sides. They do not need to cook through at this stage. Transfer to a plate.
- Add the remaining olive oil to the frying pan if needed. Add the onion and garlic and cook for 3 minutes, stirring regularly until softened.
- Stir through the tinned diced tomatoes, beef stock and tomato paste. Simmer for 5 minutes to slightly thicken.
- Stir through the olives and mint.
- Return the meatballs to the pan and nestle into the sauce. Sprinkle over the crumbled feta.
- Transfer the pan directly to the oven and bake for 20–25 minutes, or until the meatballs are cooked through and the sauce is bubbling.
Notes
One pan option: Use a large stove and oven-safe frying pan or casserole dish so everything cooks in the same pan.
Low energy shortcut: Skip finely dicing garlic and use crushed garlic or frozen garlic cubes.
For extra flavour: Browning the meatballs first adds flavour and helps them hold together better, but the recipe still works if you need to skip this step.
No feta? Try pan-fried haloumi for a firmer, saltier option or use dairy free feta.
Make ahead: Roll the meatballs up to 24 hours ahead and refrigerate until ready to cook.
Freezer tip: Double the meatballs and freeze half (before or after browning) for an easier future dinner.
Nightshade free: Replace the diced tomatoes and tomato paste with my Nightshade Free Pasta Sauce.
Serving ideas: Great with rice, mashed potato, roasted vegetables or crusty bread.
Low energy shortcut: Skip finely dicing garlic and use crushed garlic or frozen garlic cubes.
For extra flavour: Browning the meatballs first adds flavour and helps them hold together better, but the recipe still works if you need to skip this step.
No feta? Try pan-fried haloumi for a firmer, saltier option or use dairy free feta.
Make ahead: Roll the meatballs up to 24 hours ahead and refrigerate until ready to cook.
Freezer tip: Double the meatballs and freeze half (before or after browning) for an easier future dinner.
Nightshade free: Replace the diced tomatoes and tomato paste with my Nightshade Free Pasta Sauce.
Serving ideas: Great with rice, mashed potato, roasted vegetables or crusty bread.
