Oven Baked Greek Style Meatballs

Add a drizzle of oil to a frying pan on medium heat and add in your finely chopped onion. Cook for 4 mins, add your garlic and cook for 1 minute more. Take off the heat.

Add the lamb mince to a bowl with the breadcrumbs, ground coriander, half your mint, your cooked onion and garlic, a pinch of salt and a good grind of black pepper. Mix together with your hands, then shape your lamb mixture into balls (four per person).

Add the rest of your onion along with your tomato and courgette to a deep baking dish, drizzle over a glug of oil, your oregano, a pinch of salt and a grind of black pepper and give everything a good shake. Add your meatballs to the dish as well and then put it on the top shelf of your oven for 25 mins. Tip: The meatballs are cooked when they are no longer pink in the middle.

In the meantime, bring a pot of water to the boil with the chicken stock pot. 10 mins before your veggies and meatballs are done, add the orzo to your boiling water and cook for 8-9 mins until your orzo is ‘al dente’. Tip: ‘Al dente’ simply means the pasta is cooked through but has a slight hint of firmness left in the middle. When your orzo is cooked, drain.

When your veggies and meatballs are cooked, get them out of your oven. Add your orzo and stir through, then scatter over your remaining mint and crumble the feta on top.