Lamb Moussaka Meatballs
Let’s take a classic Moussaka and add some gorgeous meaty balls. Introducing my lamb moussaka meatballs! Because who doesn’t love a mouth full of balls? And yes, if you’ve spotted some of my other dinner recipes, you may have caught on that I am a huuuuge tray-bake fan. I like simplicity and convenience! Impress your friends, family, partner or make a big tray just for yourself, I won’t judge. Also, feel free to add as much cheese as you want. I like a good solid coating because there is no such thing as too much cheese.
If you fancy taking on some of my other trusty tray-bake recipes, give my sticky orange chicken and harissa-spiced salmon a whirl because you deserve exciting midweek dinners!! We’re upping our dinner game and this is just the start. Time to invest in some more tray-bake utensils because there’s more recipes coming.
Ingredients
For the Balls
- 500g lamb mince
- 1 onion, peeled and finely diced
- 2 cloves of garlic, peeled and chopped
- 10 chopped mint leaves
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp dried oregano
- 1 tbsp olive oil
- 1 tsp flakey salt
- Plenty of black pepper
In the Tray
- 1 aubergine, chopped into 1 inch chunks
- 6 salad tomatoes, chopped into 1 inch chunks
- 2 tsps tomato paste/puree
For the White Sauce
- 40g salted butter (or dairy free alternative)
- 2 heaped tbsp flour
- 200ml milk (or oat milk)
- Pinch of ground nutmeg or freshly grated
- Small handful of grated cheddar cheese (more if you are covering the whole thing)
To Serve
- Cooked spaghetti or your fave veg side or salad
Method
- Preheat the oven to 180°C Fan/400°F/Gas Mark 6.
- Mix all the meatball ingredients together in a large bowl with your hands. Take a tiny amount of the mixture and fry it in a pan to make sure you’re happy with the seasoning.
- Once you’re happy, roll the balls with you hands into golf balls and place in baking tray.
- Put your aubergines and tomato chunks in between the balls and drizzle with olive oil.
- Place in the oven for 25 minutes.
- After that time, add in tomato paste and give it a good mix together. Put the oven up to 190°C and return to oven for 15 minutes.
- Get a large saucepan full of salted water on for the pasta.
- In this time, make your white sauce. In a small saucepan on a medium heat, melt the butter then beat in your flour. Keep mixing and cook until the mixture is coming away from the sides and is doughy.
- Mix in milk bit by bit until you have a smooth texture. Remove from the heat and add nutmeg.
- Get the balls out the oven, get the oven onto a medium grill setting.
- Cover the balls in the white sauce, sprinkle on as much cheese as you fancy and return to grill to cook for around 5 - 10 minutes, keep an eye on it so it doesn’t burn.
- Boil your pasta. Depending on what pastas you use, follow the packet instructions.
- Once the top of the bake has gone golden and bubbly then take out the oven and enjoy alongside your pasta!