Greek meatballs with feta and olives
Lean lamb mince
15 g, fresh
1 medium, lightly beaten
1 medium, finely chopped
2 clove(s), crushed
Tomato pasta sauce
2 cup(s), (500ml)
60 g, pitted
Reduced fat feta cheese
60 g, crumbled
- Combine the mince, breadcrumbs, egg and half the onion and half the garlic in a bowl. Roll level tablespoons of the mixture to make 20 meatballs.
- Heat half the oil in a large, deep non-stick frying pan over medium heat. Cook the meatballs, turning occasionally, for 5 minutes or until browned. Transfer to a plate.
- Heat the remaining oil in the same pan over medium heat. Add the remaining onion and garlic and cook, stirring, for 3 minutes or until softened. Add the sauce, half the oregano and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, covered, for 5 minutes. Add the meatballs and the olives and simmer, uncovered, for 7 minutes or until the meatballs are cooked through and the sauce thickens. Season with salt and pepper.
- Serve the meatballs with the sauce and top with the feta and remaining oregano.