I guess this is my take on spaghetti and meatballs with a Greek twist. It’s a really tasty and comforting dish with lots of flavour!
Ingredients
Serves 4
For the meatballs:
500g lamb mince
zest of half a lemon
half onion finely chopped
1 garlic clove crushed
salt and pepper to season
For the sauce:
1 onion finely chopped
1 clove garlic crushed
1 red pepper finely chopped
1 aubergine cut into small chunks
1 tin of chopped tomatoes
1 tbsp tomato purée
salt and pepper to season
olive oil
400g orzo
80g feta cheese crumbled
handful of fresh basil leaves
Method
- To make the meatballs combine all ingredients in a bowl using your hands and shape into small balls then leave to one side.
- For the sauce, heat a large glug of olive oil in a heavy based pan over a medium heat and once hot add the onion and garlic and sauté for a couple of minutes.
- Add the red pepper and aubergine to the pan and cook for about 10 minutes.
- Next add the tin of tomatoes and tomato purée to the pan and stir, bring to the boil then leave to simmer for 30 minutes.
- In the meantime heat a glug of oil in a non-stick frying pan and once hot add the meatballs and fry for 10 minutes until cooked through and browned. Then these can be added to the tomato sauce.
- Cook the orzo in a pan of boiling water to packet instructions. Once cooked, drain and then add to the tomato sauce and combine.
- Divide between four plates and serve with the crumbled feta cheese and fresh basil leaves.