Tuesday, 19 November 2013

Greek Lamb Meatballs

On a cold winters night, like we are getting at the moment there is nothing like a lovely warming dish of pasta and meatballs!
They are so easy to make and low in syns.

8 syns for the whole dish, mine served 3, but again it depends how hungry you are.....

Pre heat oven 200c, 400f, gas mark 5

Meatball Ingredients

400g 16% or less lean lamb mince 2 syns per 100g
1 onion finely chopped
2 garlic cloves finely chopped
2 tsp ground cinnamon
1 tsp Greek seasoning or dried oregano
pinch of salt and pepper

Sauce Ingredients

1 onion finely chopped
1 garlic clove finely chopped
1 tsp ground cinnamon
1 tsp Greek seasoning or dried oregano
500ml vegetable stock
500ml passata 
1 tin tomatoes
salt and pepper to taste


To make the meatball, fry the onion in a pan sprayed with fry light until they are soft and golden add the garlic and fry for 2 minutes, set aside and let cool.

In a large bowl mix together the rest of the meatball ingredients and the cooled onions, try not to over handle the mixture as it will get tough. Roll the mixture in your hands to make balls the size of a golf ball, put in a baking tray sprayed with frylight. Bake in the oven for about 15 minutes till golden, don't worry if they are not cooked through as they will cook through in the sauce.

While the meatballs are in the oven prepare the sauce.

In a large pan sprayed with frylight fry the onions until they are soft and golden, add the garlic and fry for 2 more minutes, add the tomatoes, passata, cinnamon, seasonings and stock and bring to a boil then simmer on a low heat for about 30 minutes until it has thickened and darkened in colour, season to taste, add the meatballs to the sauce and cook through for 10 minutes.

I serve mine with a big bowl of spaghetti.

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