Written by Hayley in Main Meals

I guess this is my take on spaghetti and meatballs with a Greek twist. It’s a really tasty and comforting dish with lots of flavour!


Serves 4

For the meatballs:
500g lamb mince
zest of half a lemon
half onion finely chopped
1 garlic clove crushed
salt and pepper to season

For the sauce:
1 onion finely chopped
1 clove garlic crushed
1 red pepper finely chopped
1 aubergine cut into small chunks
1 tin of chopped tomatoes
1 tbsp tomato purée
salt and pepper to season

olive oil
400g orzo
80g feta cheese crumbled
handful of fresh basil leaves


  1. To make the meatballs combine all ingredients in a bowl using your hands and shape into small balls then leave to one side.
  2. For the sauce, heat a large glug of olive oil in a heavy based pan over a medium heat and once hot add the onion and garlic and sauté for a couple of minutes.
  3. Add the red pepper and aubergine to the pan and cook for about 10 minutes.
  4. Next add the tin of tomatoes and tomato purée to the pan and stir, bring to the boil then leave to simmer for 30 minutes.
  5. In the meantime heat a glug of oil in a non-stick frying pan and once hot add the meatballs and fry for 10 minutes until cooked through and browned. Then these can be added to the tomato sauce.
  6. Cook the orzo in a pan of boiling water to packet instructions. Once cooked, drain and then add to the tomato sauce and combine.
  7. Divide between four plates and serve with the crumbled feta cheese and fresh basil leaves.


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