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Ingredients
Lamb and Feta Meatballs with Tomato Sauce
- For the tomato sauce
- 150 grams Celery root
- 1 onion
- 2 garlic cloves
- 2 Tbsps olive oil
- 50 milliliters dry Red wine
- 500 grams crushed Tomatoes (canned)
- 1 pinch sugar
- salt
- freshly ground peppers
- For the meatballs
- 1 day-old White roll
- 1 onion
- 1 garlic clove
- vegetable oil (for frying)
- 2 eggs
- 2 Tbsps freshly chopped Basil
- 600 grams Ground lamb
- breadcrumbs
- salt
- freshly ground peppers
- 300 grams Feta (diced)
- Basil (for garnish)
For the sauce, peel onion and garlic. Trim celery. Chop onion, garlic, and celery into small pieces. Cook in hot oil for 1-2 minutes. Deglaze with the wine, add the tomatoes and simmer, stirring occasionally, about 15 minutes. Season with sugar, salt and pepper.
For the meatballs, soak roll in slightly warm water. Peel the onion and garlic, chop finely and sauté until translucent in 1 tablespoon oil. Remove from heat and let cool slightly. Add eggs, basil and squeezed-out roll to the ground lamb and optionally add breadcrumbs to make the mixture pliable and not too soft. Season with salt and pepper and shape into small balls. Make a well in each of the balls, and fill each with a little feta (use about 250 grams/approximately 8 ounces to fill all of the meatballs). Enclose feta with meatball mixture. Brown in hot oil until golden brown, 5-6 minutes. Arrange on the tomato sauce and serve sprinkled with the remaining feta and basil.
(Percentage of daily recommendation)
| Calorie | 675 cal. | (32 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.6 g | (15 %) |