Greek-Style Meatballs

Pre-heat the oven to 200˚C, 180˚C fan, Gas mark 6.

For the meatballs, heat half the oil in a pan and add the onion and cook gently for 3-4 minutes until softened. Add the garlic and coriander then cook for a further minute. Then add the de-crusted bread to milk and soak for a minute. Squeeze out a majority of the milk and add to a large mixing bowl with the lamb, Knorr Aromat Seasoning, oregano, egg and the cooked onions mix then combine.

Flour your hands and roll the lamb mixture into balls, about the size of a golf ball. Heat the remaining oil in a large frying pan and cook the meatballs on medium heat for 10–15 minutes, turning now and then, until golden brown and cooked through.

For the homemade tomato sauce, add half of a Knorr Vegetable Stock Cube, tomatoes, tomato puree, garlic and sugar then bring to a simmer for 5 minutes, stir occasionally. If you want a smoother sauce, blend lightly with a hand blender otherwise add a few basil leaves and stir.

Place 3–4 tablespoons of the tomato sauce in the base of a ovenproof dish and top with the meatballs. Spoon over remaining tomato sauce and sprinkle with feta. Place in the oven and bake for 10–15 minutes, until the sauce is bubbling and the cheese is slightly golden.