Fuel the family with this nourishing yet surprisingly quick and simple dish, flavour-packed with meatballs and tasty baked vegetables.
Preheat the oven to gas 6, 200°C, fan 180°C. In a bowl, combine the mince, yolk, stuffing, ginger and garlic paste and 1 tsp oregano. Season well and roll into 20 balls.
Heat the oil in an oven-proof frying pan (If you don't have an oven-proof frying pan, transfer the meatballs to a baking dish before cooking in the oven.) Cook the meatballs over a medium-high heat for 5 minutes, until browned all over.
Add the cinnamon, allspice, remaining oregano, aubergine, tomatoes and other Mediterranean vegetables; season and simmer for 5 minutes. Scatter over the potatoes and feta. Bake for 40-45 minutes, until golden. Serve with rocket, if you like.
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it 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 re-heat: Loosely cover with foil and bake until dish is thoroughly heated through. Re-heat until piping hot.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.