These succulent, tender lamb meatballs with feta are cooked in a red-wine sauce and are a delicious alternative to Italian-style beef meatballs.
Serves 4
Prep Time: 10 mins
Cook Time: 1 hour 30 mins
Ingredients
For the Meatballs:
500g lamb mince
3 cloves of garlic, crushed
75g Greek yogurt
100g breadcrumbs
1 tbsp dried oregano
ground black pepper, to taste
pinch of salt
For the Sauce*:
4 tbsp olive oil
1 can of chopped tomatoes (400g)
500mls passata
200ml red wine
2 tsp ground cinnamon
1 tsp dried chilli flakes
3 tbsp honey
1 tbsp dried oregano
200g feta, cubed
25g pine nuts, toasted or raw, to serve
spaghetti, cooked according to pack instructions
*NOTE: Altenatively, use the leftover sauce from my lamb shank recipe here.
Method
Pre-heat the oven to 170°C while youj mash all of the meatball ingredients together in a bowl. Roll the mixture into 20 small meatballs.
Put the olive oil in a frying pan and heat, then brown the meatballs in batches,scooping them out as they brown.
Once all of the meatballs are browned, set aside. Add the chopped tomatoes and passata to the pan and bring to the boil. Stir in the red wine, cinnamon, chilli flakes, honey and oregano.
Put the meatballs in a casserole dish or tray and pour the sauce over the top. Cover with foil and bake for 1 hour and 15 minutes.
Remove the foil and sprinkle the feta cubes across the dish. Put it back in the oven for 15 minutes.
Serve over spaghetting with a handful of pine nuts..
Comments