Meatballs With Tomatoes And Olives
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Easy lamb meatballs recipe from Greece, with tomato sauce and olives
11 July, 2012
ingredients
Tomatoes
800 g, canned, chopped
Shallots
2 each, finely chopped
Garlic
2 cloves, crushed
Olive oil
45 ml
Tomato puree
15 ml
Thyme
2 sprigs
Basil
10 g leaves, finely chopped
Green olives
50 g, pitted
Shallots
1, finely chopped
Butter
15 ml
Bread rolls
2 stale
Milk
a little for soaking
Lamb
500 g, ground
Eggs
1
Parsley
30 ml
Salt
2,5 ml
Pepper
To taste, freshly ground
Olive oil
60 ml
Preparation
For the tomato sauce:
1. Heat the olive oil in a skillet and gently cook the shallots and garlic.
2. Add the tomato puree and cook for a further 3-4 minutes.
3. Add the tomatoes and one sprig of thyme and simmer for about 20 minutes, stirring occasionally, until quite thick.
4. Add the basil leaves and the rest of the thyme leaves, season with salt and pepper and stir in the olives.
For the meatballs:
1. Cook the shallots in butter until translucent.
2. Soak the bread rolls in milk, then squeeze out and add to the ground lamb with the shallots and the egg.
3. Add the parsley, season with salt and pepper and mix well.
With wet hands form into small balls.
4. Heat the oil in a clean skillet and fry the meatballs on all sides for about 6 minutes until golden brown.
5. Serve the meatballs in the tomato sauce.
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