Greek-Style Lamb Meatball Tray Bake With Garlic Yoghurt

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your courgette[s] into bite-sized pieces

Peel and grate half your red onion[s], then chop the remaining onion into wedges

Slice your potato[es] (skins on) into discs, approx. 1cm thick

Chop your tomato[es] into wedges

Add the grated onion to a bowl with your mince, ground cumin, panko breadcrumbs and a generous pinch of salt and pepper

Give everything a good mix up until thoroughly combined (clean hands are the best way!)

Tip: Massage the meat longer for more tender meatballs!

Divide the mince mixture and shape into meatballs (5 per person!) – these are your meatballs

Add the potato discs, chopped courgette, onion wedges and tomato wedges to a baking tray (or two!) with a drizzle of olive oil

Sprinkle over your dried oregano

Season with a pinch of salt and give everything a good mix up

Add the meatballs to the tray[s]

Put the tray[s] in the oven for 20-25 min or until everything is golden and the mince is cooked through (no pink meat!) – this is your Greek-style meatball tray bake

Meanwhile, strip your mint leaves from their stems and chop most of them finely (save a few leaves for garnish!), discard the stems

Peel and finely chop (or grate) your garlic

Combine half the chopped mint (save the rest for garnish!) with the grated garlic (not a big garlic fan? Try using less!), natural yoghurt and a pinch of salt in a bowl – this is your garlic yoghurt