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.
See more Turkey recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.