Saganaki Meatballs
45 minutes
Saganaki is a traditional Greek dish usually comprising of prawns cooked in a tomato sauce mixture. I have swapped the prawns for lamb meatballs to please even the fussiest of eaters!
1 person made this
Ingredients
Serves: 4
- 500g lamb mince
- 2/3 cup fresh breadcrumbs
- 1 egg
- 1 brown onion, finely chopped
- 2 tablespoons finely chopped fresh oregano
- salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 1/2 cup dry white wine
- 400g can diced tomatoes
- 1/2 cup chicken stock
- 100g pitted kalamatta olives
- 100g Feta cheese, crumbled
- 1/2 cup chopped fresh flat-leaf parsley
Directions
Preparation:20min ›
Cook:25min ›
Ready in:45min
- Combine the mince, breadcrumbs, egg and a third of the onion and half the oregano in a bowl. Season with salt and pepper. Using clean hands, shape tablespoons of the mixture into 20 meatballs.
- Heat half the oil in a large, deep frying pan over medium-high heat. Cook meatballs, turning occasionally, for 5 minutes or until browned. Transfer to a plate.
- Heat the remaining oil in pan over medium heat. Add the garlic and remaining onion. Cook, stirring, for 3 minutes or until onion is softened. Add the wine. Cook, stirring, for 1 minute. Add the tomato, stock and remaining oregano. Bring to the boil. Reduce heat. Simmer, covered, for 10 minutes.
- Return meatballs to pan with olives. Simmer, stirring occasionally, for 5 minutes or until meatballs are cooked through. Serve saganaki sprinkled with feta and parsley.
