Stuffed Meatballs with Rice and Tomato Sauce

For the tomato sauce, blanch the tomatoes in hot water, drain, peel, cut into quarters, remove the core and dice.

Peel the onion and garlic, and chop finely. Heat oil in a pan and saute the onion and garlic. Add the tomatoes and simmer for about 5-6 minutes. Season with salt and pepper, and stir in the sugar.

Boil the rice and steam according to instructions on the package.

For the meatballs, soak the rustic rolls in some lukewarm water. in Heat 1 tablespoon oil in a pan and saute the shallot and garlic in it. Add the chopped parsley and leave to cool slightly.

Add the eggs, shallot mixture and ground lamb to the soaked rustic roll. Add in the breadrumbs to form a well-moldable mixture. Season with salt and pepper. Make meatballs from the mixture and stuff each with some feta. Fry in hot oil for about 5-6 minutes, until golden brown.