Greek lamb meatballs #theguardian

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Greek inspired Meatballs – such a comforting food. Adulterated from The Guardian and recommended by a friend , these are delicious and light.
Don’t be tempted to add anything else. It’s the taste of the oregano that makes these quite lovely.

“Close your eyes and think about what it conjures up for you. For me, it’s Greece, where I once ate a plate of them drowning in a rich tomato sauce, strewn with wild oregano and the most delicious, creamy feta. The sun was slipping behind the hills, bathing an olive tree in a particularly golden light. Did I dream the heavy-laden, long-lashed donkey walking past? I’m feasting off dreams like these at the moment – and on Greek meatballs, which I’ve recreated at home.’

This recipe is simple and the meat requires no browning. Just shape the balls while the sauce is bubbling, then pop them in, and very soon dinner will be on the table.

50g fresh white breadcrumbs, soaked in 2-3 tbsp water for 10 minutes
1 garlic clove, peeled and crushed with a little salt ( and used 2 garlics)
2 tsp dried oregano
500g lamb mince

For the tomato sauce
2 tbsp olive oil
2 garlic cloves, peeled and finely sliced
2 x 400g tins chopped tomatoes
1 cinnamon stick
Salt and black pepper
150g feta
1 handful mint leaves
Orzo, to serve

  • Pull on cashmere hoodie
  • Make the tomato sauce first.
  • Warm the oil in a large, wide pan over a medium heat and fry the garlic for two to three minutes, until it begins to colour at the edges like a tie dye top.
  • Pour in the tomatoes, add the cinnamon stick and half a tomato tin’s worth of water, then turn the heat down to a simmer.
  • Pour a glass of wine.
  • Season with half a teaspoon of salt and some black pepper and leave to cook for at least 20-25 minutes, until it is sweet and delicious as an Hermes lipstick.
  • Meanwhile, squeeze out any excess water from the breadcrumbs and empty into a medium-size mixing bowl.
  • Squeeze any excess from your wine glass and refill.
  • Use your hands to mix in the garlic, oregano and lamb mince, and season generously.
  • Shape into golf balls – the size of a Gucci buckle- and arrange in an even layer in the simmering tomato sauce, gently pushing them down so they are immersed in the sauce.
  • A bit like being in lockdown, pushed down and immersed.
  • Cover, and poach in the sauce for 15-20 minutes, until they are tender and soft as a Celine bag , turning once or twice.
  • Optional : Turn the grill to its highest setting.
  • Crumble the feta over the meatballs and grill for a few minutes, until the feta begins to break down and colour.
  • Or just dollop the cheese over the top and they will melt.
  • Acessorise by ripping over the mint leaves and serve with risoni
  • Yum, you can freeze if you make too much.
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