Greek meatballs with tomato linguini

Recipe from: April 2010
meatballs and tomato sauce

Ingredients 15
Servings 1
Minutes 15 minutes


Serving Change
  • 1 kg 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
  • 1 tbsn oregano
  • 1 egg
  • Salt and black pepper to taste
  • For the Tomato sauce
  • 2 Red Onions, finely chopped
  • 2 Garlic Cloves, Finely sliced
  • 2 Cans Chopped Tomatoes
  • 1/2 tsp Thyme
  • 2 tsp Sugar
  • Salt and pepper to taste


15 minutes
For the meatballs
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.

For the sauce

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.

For more of Ally R's delicous recipes, read her blog.

Read more on: lamb

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