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Meatballs make the perfect between-the-season supper; when it’s too cold to be outside grilling on the barbecue but you’re not ready for sweaters, heavy stews and roasts. Brimming with fresh flavours, these lemon and oregano Greek meatballs are served atop a leafy green salad. Made in just 25 minutes, this recipe makes a great midweek meal. See method
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Freezing and defrosting guidelines
Freeze uncooked meatballs only. Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
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