← All recipes

🍽️ Lamb and Feta Meatballs in Tomato Sauce

675 kcal · 30 min · 4 servings

Ingredients

• 150 g celeriac
• 1 onion
• 2 garlic cloves
• 2 tbsp olive oil
• 50 ml dry red wine
• 500 g chopped tomatoes (can)
• 1 pinch sugar
• salt
• pepper (from the mill)
• 1 stale roll
• 1 onion
• 1 garlic clove
• oil (for frying)
• 2 eggs
• 2 tbsp freshly chopped basil
• 600 g lamb mince
• breadcrumbs
• salt
• pepper (from the mill)
• 300 g feta (cubed)
• basil (for garnish)

Instructions

1. 1. Peel the celery stalk, the onion, and the garlic clove.
2. 2. Dice the vegetables into small cubes.
3. 3. Heat oil in a pan.
4. 4. Sauté the vegetables in it for 1 to 2 minutes.
5. 5. Deglaze the mixture with wine.
6. 6. Add the tomatoes.
7. 7. Let the sauce simmer on low heat for about 15 minutes, stirring occasionally.
8. 8. Season the sauce with sugar, salt, and pepper.
9. 9. Soak the bread roll in some lukewarm water.
10. 10. Peel the onion and garlic for the meatballs.
11. 11. Finely chop the vegetables.
12. 12. Heat 1 tablespoon of oil in a pan.
13. 13. Sauté the vegetables until translucent.
14. 14. Remove the pan from the heat.
15. 15. Let the mixture cool down slightly.
16. 16. Squeeze the soaked bread roll.
17. 17. Mix the cooled vegetables, eggs, basil, and bread roll with the minced meat.
18. 18. Add more breadcrumbs if necessary until the dough is moldable and not too soft.
19. 19. Season the meat mixture with salt and pepper.
20. 20. Form small balls from the mixture.
21. 21. Press a small indentation into each ball.
22. 22. Fill each indentation with some feta cheese (total approx. 250 g).
23. 23. Seal the meat dough around the filling.
24. 24. Heat oil in a pan.
25. 25. Fry the balls in it for 5 to 6 minutes until golden brown on all sides.

Nutrition per serving

• kcal: 675
• Protein: 51 g · Fett/Fat: 42 g · Carbs: 21 g