Name: Meatballs with tomato and green olive sauce
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Ingredients: 4 slices (160g) white bread, crusts removed; 1/3 cup (80ml) water; 250 gram lamb mince; 100 gram pork mince; 2 spring onions, chopped finely; 1 egg, beaten lightly; 1 teaspoon grated lemon rind; 1 teaspoon ground cumin; 1/2 teaspoon dried greek rigani; salt and freshly ground black pepper; 1 cup (150g) plain flour; olive or vegetable oil, for shallow-frying; Tomato and green olive sauce; 3 medium (450g) tomatoes, chopped; 1/2 cup (50g) pitted green olives, chopped; 1 tablespoon extra virgin olive oil; salt and freshly ground pepper to taste

Meatballs with tomato and green olive sauce

Transport yourself to a cosy Greek taverna with these lamb and pork meatballs paired with a salty tomato and green olive salsa.

Makes 48 Item

Prep

40M

Cook

20M

Total

Ingredients

4 slices (160g) white bread, crusts removed

1/3 cup (80ml) water

250 gram lamb mince

100 gram pork mince

2 spring onions, chopped finely

1 egg, beaten lightly

1 teaspoon grated lemon rind

1 teaspoon ground cumin

1/2 teaspoon dried greek rigani

salt and freshly ground black pepper

1 cup (150g) plain flour

olive or vegetable oil, for shallow-frying

Tomato and green olive sauce

3 medium (450g) tomatoes, chopped

1/2 cup (50g) pitted green olives, chopped

1 tablespoon extra virgin olive oil

salt and freshly ground pepper to taste

Method

1.Combine bread and water in a medium bowl, stand for 5 minutes. Using hands, squeeze excess water from bread.

2.Place minces, bread, onion, egg, rind, cumin, rigani, salt and pepper in a bowl; mix well. Cover; refrigerate for 1 hour.

3.Combine all sauce ingredients in a bowl. With damp hands, roll mince mixture into 48 balls, about 2 teaspoons each. Roll balls in flour seasoned with salt and pepper; shake away excess flour.

4.Heat oil in frying pan, cook meatballs, in batches, for about 8 minutes, shaking pan frequently, or until browned and cooked through. Drain meatballs on absorbent paper.

5.Serve with sauce.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook