Makes 12 - 14


500g minced lamb

1 egg

100g fresh breadcrumbs

75g grated parmesan

125ml milk

clove crushed garlic

zest half lemon


100ml olive oil

1 chopped red onion

2 cloves chopped garlic

2 x 400g tins chopped tomatoes

45g tomato puree

1 tbsp ground cinnamon

salt & pepper

100ml chicken stock

stick celery

garnish with crumbled feta and parsley

grated parmesan

1. Balls – beat the eggs and milk, add breadcrumbs, leave for 10mins

2. add everything else, mix really well (really work this mix to make it silky smooth) and mould into 65g balls. Chill for 20 mins, then fry for about 8 mins in total on a medium heat

3. Sauce - heat the olive oil in a large pan and gently fry the onion, celery and garlic until soft.

4. add the puree and cook out for a few minutes. Add the tomatoes, stock, cinnamon and seasoning and bring to the boil

5. when it’s boiled simmer for 20mins, season well

6. add the balls, top with feta and parsley