750g of both lamb and beef mince total
Flour for dusting
Olive oil for frying
2 fat garlic cloves minced
1small onion grated
75g fresh breadcrumbs
1large egg
1/2 glass red wine
1tbs dried oregano
1tbs finely chopped parsley
1/2 tsp cumin
1/2 tsp cinnamon
Salt pepper
For the sauce :
1/2 small glass red wine
1can chopped tomatoes
4-5 sun dried tomatoes chopped
1 tsp sugar
1tso dried thyme
1tbs chopped parsley
1bay leaf
Salt pepper
Feta for crumbling
Coriander for garnish
1-2 tbs Olive oil
In a heavy saucepan mix the tomatoes with the wine sugar parsley thyme bay leaf season generously add a slug of olive oil a little water and simmer very gently 30 mins or so til slightly reduced and glossy. Adjust seasoning, Remove bay leaf and blitz smooth .
sprinkle some flour on a plate season well and set aside. In a bowl add the mince the breadcrumbs onion garlic herbs and spices wine egg seasoning and using your hand, mash well together before forming into firm balls and rolling in the seasoned flour. Heat some oil in a pan and brown the meatballs all over in batches. Now heat the sauce in a heavy lidded pan add the meatballs replace lid and gently simmer til the meatballs are tender and cooked through aprox 20 mins
Serve with orzo, warm flatbreads and generous sprinklings of feta and chopped coriander ..