Denise Tollyfield 15 plus 2 hours chilling time ideally min. 25 min.

[Serves 4]

For meatballs:

500g minced lamb

1 egg


Pinch each of dried marjoram & paprika


For Sauce:

2 tblsp olive oil

1 onion, peeled & chopped

1 clove garlic, peeled & minced

1 dessertspoon plain flour

125ml red wine

1 x 400g tin chopped tomatoes

1 tsp fresh thyme

1 tsp dried marjoram

150ml hot beef stock


150g pitted black olives, sliced

150g feta cheese, crumbled

Fresh basil to serve




Place the ingredients for the meatballs into a food processor and process until the ingredients come together. (If you dont have a food processor, use a big bowl and clean hands!)

Shape the mixture into approx 20 balls and refrigerate for an hour or two – even

overnight if you want to.)

When ready to cook, heat the olive oil in a wide frying pan (pref with a lid) and

fry the meatballs in batches to brown. Remove onto a plate covered with kitchen

paper (to absorb excess fat).

Add a little more oil if needed to the pan then fry the onion and garlic for a couple

of minutes. Stir in a little plain flour (to thicken) then add the red wine. Let this bubble

up for a minute then add the tomatoes, stock, seasoning & herbs.

Add the meatballs back to the pan, cover & simmer for 25 minutes until the meatballs

are cooked through.

Stir the olives through the sauce then ladle the meatballs over hot pasta and garnish

with crumbled feta and fresh basil.