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Lamb and Feta Meatballs in Rich Tomato Sauce are the perfect comfort food.
1 kg (2 pounds) Lamb, ground
3 large eggs
1 ½ cups dried breadcrumbs
¾ Feta cheese, crumbled
½ teaspoon garlic
2 cloves garlic, minced
2 tablespoons fresh parsley leaves, chopped
2 tablespoons fresh mint leaves, chopped
1 lemon, zested
Salt and pepper to taste
Olive oil as needed
2 tablespoons olive oil
2 shallots, finely sliced
4 cloves of garlic, crushed
2 pounds canned tomatoes, chopped
1 tablespoons fresh thyme leaves, chopped
¼ cup green olives, pitted
¼ cup black olives, pitted
½ teaspoon, superfine sugar
Fresh parsley leaves, chopped, as needed
Lemon wedges as needed
For the meatballs:
In a large bowl, combine all the ingredients until mixed thoroughly. Set the mixture aside for 30 minutes in the refrigerator. Roll the meat mixture into 1½-inch balls, using hands dipped in warm water to avoid sticking. Heat olive oil in a large, heavy-bottomed saucepan over MEDIUM-HIGH heat. Sear the meatballs in batches until browned on all sides. Place them on a baking sheet and set aside. (They can be covered and refrigerated at this point.)
For the sauce:
Heat the oil in a heavy-bottomed pot over MEDIUM heat and sauté the shallots and garlic for 5 minutes, or until the shallots are translucent. Add the canned tomatoes and thyme and reduce the heat to LOW. Simmer for 30 minutes, or until the sauce comes to a boil, stirring constantly to avoid it sticking and burning on the bottom. Add the olives and then season with salt and pepper and add the sugar. If the sauce is too acidic, add a little more sugar. Serve immediately or cool and refrigerate the sauce until needed.
Preheat the oven to 180 °C (350 °F). Bake the meatballs on the baking sheet for 6 to 8 minutes, or until cooked through.
Heat the sauce, if necessary, and then add the meatballs to it. Serve them from the pot or a serving dish, garnished with the chopped parsley and lemon wedges.
Recipe courtesy of www.australian-lamb.com