Cheese

Aussie Lamb and Feta Meatballs in Rich Tomato Sauce

January 22, 2020
Photo by True Aussie
Author Notes

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

  • Prep time 35 minutes
  • Cook time 40 minutes
  • Serves 4
Ingredients
  • Meatballs
  • 2 pounds Australian ground lamb
  • 3 large eggs
  • cups dried breadcrumbs
  • ¾ cups feta cheese, crumbled
  • 2 garlic cloves, 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
  • Tomato Sauce
  • 2 tablespoons olive oil
  • 2 shallots, finely sliced
  • 4 cloves of garlic, crushed
  • 2 pounds canned tomatoes, chopped
  • 1 tablespoon fresh thyme leaves, chopped
  • ¼ cups green olives, pitted
  • ¼ cups black olives, pitted
  • ½ teaspoons superfine sugar
In This Recipe
Directions
  1. Meatballs
  2. In a large bowl, combine all the ingredients until mixed thoroughly. Set the mixture aside for 30 minutes in the refrigerator.
  3. Roll the meat mixture into 1½ inch balls, using hands dipped in warm water to avoid sticking.
  4. Heat olive oil in a large, heavy-bottomed saucepan over MEDIUM-HIGH heat.
  5. Sear the meatballs in batches until browned on all sides.
  6. Place them on a baking sheet and set aside. Preheat the oven to 350 degrees F.
  7. Bake the meatballs on the baking sheet for 6 to 8 minutes, or until cooked through.
  1. Tomato Sauce
  2. 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.
  3. 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.
  4. Add the olives, season with salt and pepper, and add the sugar. If the sauce is too acidic, add a little more sugar.
  5. Add the meatballs to the sauce. Serve them from the pot or a serving dish, garnished with chopped parsley and lemon wedges.

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