Greek Meatballs with Tomato Linguini

I’ve read so much about Lamb mince in the last month and when I finally found it in Woolworths, I thought I had to buy it. But once home, I couldn’t think of what to do with them. I scoured through my recipe book and found a recipe for Roast Leg of Lamb stuffed with Feta cheese and I remembered how utterly delicious it was and thought that would work as a meatball aswell. Let me tell you, these are the BEST Meatballs you will ever taste. The flavour of the Oregano, garlic, Feta and Lamb just works so well together and with the sweet home-made tomato sauce you can’t go wrong. Definitely a winner!

1kg Lamb mince
2 Feta Rounds (1/2 cup) Feta Crumbled
2 cups Fresh Breadcrumbs
5 Garlic cloves, Crushed
Juice and grated rind of 1 lemon
1tbsn Oregano
1 egg
Salt & Black pepper to taste

In a large bowl, combine all the ingredients well ( I use my hands to smoosh it all together). Take small handfuls of the mixture and form meatballs (mine were about the size of a golf ball). Spray a wire rack with non-stick spray and place in a roasting pan. Place the meatballs ontop and bake for 20 minutes at 180°C.

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For the Tomato sauce

2 Red Onions, finely chopped
2 Garlic Cloves, Finely sliced
2 Cans Chopped Tomatoes
1/2 tsp Thyme
2tsp Sugar
Salt & Pepper to taste

In a saucepan, fry the onion and garlic until soft and translucent. Add the tomatoes, thyme, sugar and seasoning and allow to reduce for +- 15 minutes. (I thickened mine with just 2 tsp of Cornflour mixed with 100ml Milk) Serve with cooked pasta.