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Lamb meatball saganaki
Lamb meatball saganaki
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Elevate everyday meatballs for a family favorite!
Ingredients:
  • 500g lamb mince
  • 187.50 ml fresh breadcrumbs
  • 1 egg, lightly beaten
  • 62.50 ml fresh oregano, finely chopped
  • 1 brown onion, finely chopped
  • 36.40 gm extra virgin olive oil
  • 3 garlic cloves, crushed
  • 125.00 gm dry white wine
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 127.50 gm beef stock
  • 187.50 ml kalamata olives, pitted
  • 100g fetta, crumbled
  • 62.50 ml fresh flat-leaf parsley, chopped
  • Risoni, cooked, to serve
Instructions:
  • Combine mince, breadcrumbs, egg, oregano, and 1/3 of the onion in a bowl. Season generously with salt and pepper, then mix thoroughly. Shape mixture into small balls using level tablespoons.
  • In a large deep frying pan over medium-high heat, heat half of the oil. Cook meatballs in batches, turning occasionally, until browned all over, for about 4 to 5 minutes. Drain on paper towel.
  • In a pan, heat the rest of the oil over medium heat. Add the remaining onion and cook while stirring for 5 minutes until soft. Add garlic and cook for 1 minute. Pour in the wine, stir and let it simmer for 1 minute. Add the tomatoes and stock. Cover and bring to a boil, then reduce heat to low. Simmer covered for 10 minutes.
  • Add olives to the pan with the meatballs and simmer for 4 to 5 minutes until meatballs are cooked through. Finish by sprinkling with feta and parsley, then serve with risoni and salad.

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