Greek Meatballs in Rich Tomato Sauce with Feta & Pine Nuts

This is surprisingly quick to prep and full of flavour. Just be aware that one made, the meatballs have to chill in the fridge for 30 mins before you start any of the cooking.

Serves 4 hungry or 6 normal appetites! (would need 18 meatballs for 6)

Prep time: 10 mins + 30 mins chilling

Cook time: 1 hr 45

Preheat the oven to 170c or 150c fan

Equipment
Blender to make breadcrumbs (nutribullet can do this a bit at a time)

Tbsp measurer

Measuring jug

Scales

Garlic crusher (or dice finely)

Foil

Tongs

Wooden spoon

Slotted spoon

Shallow casserole dish or frying pan and medium sized oven dish

Ingredients

Meatballs

I think you could probably use any minced meat here - ie mix sausagemeat and beef or lamb...

400g minced lamb

200g minced beef

1 red onion very finely diced

3 garlic cloves crushed

75g greek yog (and extra to serve)

75g Breadcrumbs (can be made in the blender - Henry!- if not too many and crusts removed)

2tbsp dried oregano

salt and pepper

Sauce
4tbsp Olive oil
400g tin chopped tomatoes
600g jar passata

1 1/2 tsp ground cinnamon

1 1/2 tsp chilli flakes

4 tbsp runny honey

1 tbsp dried oregano

200g feta cheese

Flat leaf parsley (optional to serve)

25g pine nuts (optional to serve for extra flavour toast on a baking tray in oven for a few mins)

Serve with plain cous cous (2oz/60g per person. In bowl cover with boiling water to just above cous cous, place a plate over and leave for 5 mins then fluff with a fork & season)

Method

Put all the meatball ingredients into a medium bowl with a big pinch of salt and pepper and squish together with your hands (clean hands!).

Once mixed, quickly separate loosely into 16 piles (if cooking for 4 or 18 if for 6), evening up the sizes by eye. Roll each into a tight ball. Put in the fridge for 30 mins so they don't fall apart when you come to cook them.

When ready to cook, heat the oil in a frying pan or shallow casserole and on a medium high heat, in batches, brown the meatballs all over and remove to a dish with a slotted spoon. Doing so in batches gives you room to get in to the pan with the tongs and gently turn them while they are cooking without damaging them.
Pour or spoon off excess oil. Add the chopped tomatoes and passata stirring round with a wooden spoon to get the fried bits up off the bottom. Transfer to a deep baking dish or leave in shallow casserole.
Add cinnamon, chilli flakes, honey, oregano and seasoning. Sit the meatballs in the sauce.
Cover the dish with foil and bake in the oven for 1 1/2 hours.
After 1 1/2 hours turn the heat up to 220c or 200c fan. Remove the foil.