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

    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

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. 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.
    2. 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.
    3. 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.
    4. 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.

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