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This recipe has been produced and tested in partnership with Morrisons

Ingredients

Method

  • STEP 1

    Heat 1 tbsp of the oil in a large shallow flameproof casserole or frying pan over a medium heat. Add the meatballs and fry for 5 mins or until golden brown. Set aside on a plate.

  • STEP 2

    Heat the remaining oil in the same pan and fry the potatoes over a medium heat for 5 mins, or until they’re starting to turn golden brown.

  • STEP 3

    Add the garlic to the pan and fry for 1 min. Stir through the chargrilled veg, tomatoes and sugar, as well as the olives. Season. Add the meatballs back to the pan, cover and cook over a medium-low heat for 30-35 mins, stirring occasionally. Remove the lid halfway through, the potatoes should be just cooked through with the liquid slightly reduced.

  • STEP 4

    Remove the pan from the heat and serve at the table with the feta, mint and lemon zest scattered over.

RECIPE TIPS
CHARGRILLED VEG

Buy pots of chargrilled veg from deli counters or in jars, or use frozen and defrosted.

Recipe from Good Food magazine, April 2019

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A star rating of 4.5 out of 5.26 ratings
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