Baked Lamb Meatballs with Potatoes

Lamb meatballs and potatoes FI

The only drawback with meatballs is the hassle of having to fry them after you have rolled them into balls. This recipe for baking the meatballs is quicker and much less messy!

Ingredients for Lamb Meatballs & Potatoes

½ chicken stock cube
150ml boiling water
2 slices of white bread
1 kg minced lamb
1 tbsp finely chopped fresh oregano
30g pistachio nuts, finely chopped
1 onion finely chopped
1 kg potatoes
2 tbsp olive oil
1 tbsp chopped oregano leaves
sea salt
freshly ground black pepper


1. Preheat the oven to 200oC/Gas 6. Dissolve the stock cube in a small bowl with the boiling water and add the bread to the bowl. When the bread is cool enough to handle, break it up with your hands and gently squeeze out some of the liquid.

2. Add the lamb, oregano, pistachio nuts and onion to the bread, season well and mix all the ingredients together well with your hands. Shape into balls about 6cm in diameter.

3. Peel the potatoes and cut them into slices about 1 cm thick. Lay the slices of potatoes in a roasting tin and place the meatballs on top. Sprinkle with the olive oil and the oregano leaves, then season with salt and pepper.

4. Place the dish in the oven and bake for 1 hour. Serve with a simple green salad.

This recipe comes from the award-winning cookbook What’s for Dinner? Second Helpings by Romilla Arber. The proceeds from the book sales help fund Romilla’s Food Education Trust that awards grants to schools, groups and institutions to help them promote the benefits of home cooking.

Romilla also runs the Honesty Cookery School near Newbury and The Crown & Garter pub in Inkpen.


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