Starting a new job 2 weeks ago has slowed down my cooking and devising new recipes. It has, however, increased the need for recipes that can be used for a packed lunch. Meatballs are a great tasty lunch favourite of mine as you can make a large batch and store them in the fridge or freeze them. Yet again I’m favouring the Greek/ Mediterranean flavours.

Greek Meatballs

750g/1 ½ lbs. minced beef or lamb or pork or turkey

1 egg, beaten

2 garlic cloves, grated

2 tbsp fresh flat leaf parsley. Finely chopped

2 tbsp. tomato paste

1 tbsp. dried basil

1 tsp. dried mint

Sea salt and freshly ground black pepper

Preheat your oven to 175c/350f

In a bowl, using your hands, combine the minced meat, egg, parsley, garlic, tomato

paste, basil, mint, and season with salt and pepper to taste

Mix until everything is well combined

Form the mixture into equally sized balls

Place the meatballs on a lined baking sheet and cook for 20 to 25 minutes

Serve with a Greek salad, feta cheese and tzatziki