Frying pan ‘meatball moussaka’
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Frying pan ‘meatball moussaka’
This tasty midweek meal uses frozen vegetables and a pack of meatballs to save time and have dinner on the table in 30 minutes
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
417Kcal
Fat
22gr
Saturates
9gr
Carbs
24gr
Sugars
17gr
Fibre
6gr
Protein
29gr
Salt
1.9gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 x 500g pack frozen chargrilled Mediterranean vegetables
- 1 tbsp olive oil
- 1 x 350g pack lamb meatballs - use gluten-free meatballs if required
- 1 large onion, chopped
- 3 garlic cloves, crushed
- 1 tsp dried mint
- 2 tsp ground cinnamon
- 1 x 400g tin chopped tomatoes
- 250g low fat Greek-style natural yogurt
- 1 large egg, beaten
- 100g Be Good To Yourself Greek-style cheese, crumbled, optional
Step by step
- Preheat the grill, spread out the frozen Mediterranean vegetables on a large baking tray and grill for 8-10 minutes, turning half-way.
- 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.
- Add the chopped tomatoes with a splash of water and simmer for 10 minutes. In a bowl, mix the yogurt, egg and some seasoning to make the topping.
- Layer the chargrilled veg on top of the meatballs and sauce in the frying pan (or transfer to a baking dish if your pan isn’t ovenproof), 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.
