15 plus 2 hours chilling time ideally min. 25 min.
500g minced lamb
Pinch each of dried marjoram & paprika
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.