Oven Baked Greek Style Meatballs with Orzo and Veggies

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

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

Put the rest of your chopped onion along with your tomatoes and courgette in a deep baking dish, drizzle over a glug of oil, your chopped oregano, a pinch of salt and a good grind of black pepper and give everything a good shake. Add your meatballs to the dish as well and then put in your oven to cook for 25 mins.

In the meantime, bring a pot of water to the boil with a pinch of salt. 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 that the orzo 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 drained orzo to the dish and stir through, then scatter on your remaining mint and crumble the feta over the top.