Greek-style meatballs in tomato sauce
Serving size: Serves 4
Cuisine type: GreekCooking time: Less than 30 minutes
Course: MainFavourite flavours: Beef
Greek-style meatballs in tomato sauce
INGREDIENTS
2 slices white bread,
crusts removed
1/2 cup (125ml) water
600g lamb mince
3 cloves garlic, crushed
1 small (70g) carrot, grated finely
2 tablespoons chopped fresh dill
1 tablespoon olive oil
1 cup (220g) risoni pasta
11/2 cups (375ml) passata (tomato purée)
1 cup (250ml) chicken stock
1/4 cup (40g) kalamata olives
1/2 cup (100g) fetta cheese, crumbled
dill sprigs, extra
75g baby spinach leaves
METHOD
1. Place the bread in a bowl, pour over the water; stand 1 minute. Squeeze excess water
from bread.
2. Place bread in medium bowl with mince, garlic, carrot and dill; season with salt and pepper. Mix until well combined. Roll level tablespoons of mixture into balls.
3. Heat the oil in a large frying pan, add meatballs; cook over medium heat until browned all over. Tilt the pan and wipe out any excess oil with absorbent paper.
4. Meanwhile, add risoni to a medium pan of boiling salted water; boil, uncovered, until tender; drain. Return to pan to keep warm.
5. Add passata to meatballs in the pan with stock; simmer, uncovered, for about 5 minutes or until meatballs are cooked through. Stir in olives; season to taste. Sprinkle with fetta and extra dill, if desired.
6. Serve meatballs and sauce with combined risoni and spinach.
Suitable to freeze. Not suitable to microwave.
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