Ground Aussie lamb is a natural complement to Greek ingredients like olives and feta cheese. Made into meatballs and bathed in an herbed tomato sauce, they’re perfect over pasta or rice, or nestled into warm pita bread. —True Aussie
Australian ground lamb
feta cheese, crumbled
garlic cloves, minced
fresh parsley leaves, chopped
fresh mint leaves, chopped
salt and pepper, to taste
olive oil, as needed
shallots, finely sliced
cloves of garlic, crushed
canned tomatoes, chopped
fresh thyme leaves, chopped
green olives, pitted
black olives, pitted
In This Recipe
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. Preheat the oven to 350 degrees F.
Bake the meatballs on the baking sheet for 6 to 8 minutes, or until cooked through.
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, season with salt and pepper, and add the sugar. If the sauce is too acidic, add a little more sugar.
Add the meatballs to the sauce. Serve them from the pot or a serving dish, garnished with chopped parsley and lemon wedges.