Dinner

Greek Lamb Meatball Stew with Chargrilled Vegetables and Feta Recipe

Name: Greek Lamb Meatball Stew with Chargrilled Vegetables and Feta Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Greek
Ingredients: 2 tbsp olive oil; 500g lamb meatballs; 300g baby new potatoes, thickly sliced; 2 large garlic cloves, crushed; 185g chargrilled vegetables, drained if in oil; 2 x 400g cans chopped tomatoes with herbs; 2 tsp light brown soft sugar; 100g black olives; 40g feta, crumbled; ½ small bunch mint, finely shredded; 1 lemon, zested

ByLuna Ryder November 17, 2025November 17, 2025

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Introduction

These Greek lamb meatballs simmered with chargrilled vegetables and tender new potatoes offer a deliciously comforting meal full of Mediterranean flavors. The combination of garlic, olives, feta, and fresh mint adds vibrant taste and texture that’s perfect for a satisfying dinner.

A white pan filled with a colorful cooked dish featuring browned meatballs scattered throughout. Below and around the meatballs are layers of soft potato slices in light yellow and light brown tones and tender zucchini slices with greenish skin and pale flesh. Mixed with these are glossy black olives and chunks of bright red cooked tomatoes creating a rich sauce. The dish is topped with small crumbles of white cheese, thin yellow lemon zest strips, and finely chopped green herbs, all adding contrasting textures and colors. The pan rests on a white marbled surface with a slightly wrinkled light gray cloth nearby, photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
500g lamb meatballs
300g baby new potatoes, thickly sliced
2 large garlic cloves, crushed
185g chargrilled vegetables, drained if in oil
2 x 400g cans chopped tomatoes with herbs
2 tsp light brown soft sugar
100g black olives
40g feta, crumbled
½ small bunch mint, finely shredded
1 lemon, zested

Instructions

Step 1: Heat 1 tablespoon of olive oil in a large shallow flameproof casserole or frying pan over medium heat. Add the lamb meatballs and fry for about 5 minutes until they are golden brown. Remove the meatballs and set them aside on a plate.
Step 2: Add the remaining tablespoon of oil to the same pan and fry the sliced baby potatoes for 5 minutes over medium heat until they begin to turn golden.
Step 3: Stir in the crushed garlic and fry for 1 minute until fragrant. Then add the chargrilled vegetables, chopped tomatoes, brown sugar, and black olives. Season with salt and pepper to taste.
Step 4: Return the browned meatballs to the pan. Cover and cook gently over medium-low heat for 30 to 35 minutes, stirring occasionally. Remove the lid halfway through cooking to allow the liquid to reduce and the potatoes to finish cooking.
Step 5: Remove from heat and serve straight from the pan. Scatter crumbled feta, shredded mint, and lemon zest over the dish just before serving.

Tips & Variations

Use chargrilled vegetables from deli counters or jars for convenience, or opt for frozen chargrilled veg that has been defrosted.
Swap lamb meatballs for beef or chicken meatballs if preferred.
Add a pinch of chili flakes to the tomato sauce for a spicy kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The flavors often improve after a day as they meld together.