Baked Greek Meatballs

For the tomato sauce, make a slit in each tomato, scald in boiling water, leave to stand for a short while, then skin. Dice the flesh, removing the seeds and cores.

Peel and dice the shallots. Crush the garlic and sweat both in olive oil. Add the tomato puree and sweat for 3-4 minutes. Wash the herbs. Add the tomatoes and one sprig of thyme to the shallots and simmer for about 20 minutes, stirring occasionally, until quite thick.

Add the finely chopped basil leaves and the rest of the thyme leaves, season with salt and pepper and stir in the olives.

For the meatballs, sweat the shallots in butter until translucent. Soak the bread rolls in milk, then squeeze out and add to the minced lamb with the shallots and the egg. Add the parsley, season with salt and pepper and mix well. With wet hands form into small balls and fry in hot oil on all sides about 6 minutes until golden brown.