Frying pan ‘meatball moussaka’

By Alex -

Ingredients

  • 1 x 500g pack frozen chargrilled Mediterranean vegetables
  • 1 tbsp olive oil
  • 1 x 350g pack lamb meatballs - just make lamb mince into balls with salt and pepper!
  • 1 large onion, chopped
  • 3 garlic cloves, crushed
  • 1 tsp dried mint - or fresh mint chopped
  • 1 tsp ground cinnamon
  • 1 x 400g tin chopped tomatoes
  • 350g low fat Greek-style natural yogurt
  • 1 large egg, beaten
  • 100g Be Good To Yourself Greek-style cheese, crumbled

  1. Preheat the grill, spread out the frozen Mediterranean vegetables on a large baking tray and grill for 8-10 minutes, turning half-way.
  2. Meanwhile, heat the oil in a large frying pan and fry the meatballs and onion over a medium heat for 5-7 minutes, turning the meatballs occasionally to brown all over. Stir in the garlic, mint and cinnamon and fry, stirring, for a further 2 minutes.
  3. Add the chopped tomatoes with a splash of water and simmer for 10 minutes. 
  4. In a bowl, mix the yogurt, egg and some seasoning to make the topping.
  5. Layer the chargrilled veg on top of the meatballs and sauce in the frying pan, then spoon on the topping. Scatter over the Greek-style cheese if using, and pop under the grill until the topping starts to turn golden brown, then serve.

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