Lamb Meatballs with Tomato Sauce and Feta Potatoes

Steps

1. a large pot of salted water to the boil. Preheat oven grill to high. Line an oven tray with baking paper.
2. Cook potatoes in pot of boiling water until tender, 12–15 minutes
3. Using clean hands, mix all lamb meatball ingredients together, until combined. Roll about 2 tablespoons of mixture into golf ball-sized balls.
4. Heat a drizzle of olive oil in a large fry-pan on mediumhigh heat. Brown meatballs, in batches, until browned all over, about 5 minutes per batch (they don’t need to be cooked through). Set aside on a plate and don’t wash the pan.
5. Place silverbeet onto prepared tray. Drain potatoes and scatter on top of silverbeet (any residual moisture will help it steam). Drizzle with olive oil and mix silverbeet through potatoes. Crumble over feta and season with pepper. Grill for 12–15 minutes, turning a few times to avoid burning.
6. Heat oil in pan on mediumhigh heat. Cook red onion until golden, 2–3 minutes. Add garlic and ¼ cup of stock, leave to evaporate. Stir in remaining ingredients including stock. Add meatballs and simmer until cooked through, 12–15 minutes. Season with salt and pepper.
7. Spoon grilled feta, potatoes and silverbeet onto each plate. Top with a few meatballs and spoon over tomato sauce. Garnish with parsley.