50g fresh breadcrumbs (about 2 slices bread with crust removed)
250g lean lamb/beef/ostrich mince
1 egg, beaten
2 onions, halved
large handful mint , chopped
2 large potatoes, cut into wedges
2 courgettes / baby marrow, cut into batons
12 cherry tomatoes
2 tbsp olive oil
50g feta cheese, crumbled
Heat oven to 200C. Pop the breadcrumbs, mince, egg and plenty of seasoning in a bowl. Grate in half an onion and sprinkle in half the chopped mint. Give everything a good mix and shape into 8 patties. Place on a large, shallow roasting tray.
Cut the remaining onion halves into wedges. Place them on the tray around the patties with the potatoes, courgettes and cherry tomatoes. Drizzle with olive oil and season. Bake for around 30-40 mins, turning everything once, until the meatballs are cooked though and the vegetables are tender. Remove from the oven and sprinkle with feta and remaining mint.
Per serving: 388 calories, protein 22g, carbohydrate 35g, fat 19 g, fibre 3g, sugar 7g, salt 0.77 g (If using lean mince / ostrich, the fat content will be less)