Lamb Meatballs with Filling on Rice

Ingredients

• 600 g ground lamb
• 1 shallot (finely chopped)
• 1 garlic clove (finely chopped)
• 1 stale roll bread
• breadcrumbs
• 2 Eggs
• 2 tbsp parsley (chopped)
• 250 g feta (diced)
• oil (for frying)
• Salt
• pepper (ground)
• 600 g tomatoes
• 2 tbsp olive oil
• 1 onion
• 2 Garlic cloves
• sugar
• Salt
• pepper (ground)','60 g black olives','250 g wild basmati rice

Instructions

1. 1.

   For the tomato sauce, steep the tomatoes in hot water, peel, quarter, core and dice them.

2. 2.

   Peel and finely dice the onion and garlic. Sauté in hot oil, add the tomatoes and simmer for about 5-6 minutes. Season with sugar, salt and pepper.

3. 3.

   Cook or steam the rice according to package instructions.

4. 4.

   For the meatballs soak the bread in lukewarm water. Sauté the shallot and garlic in 1 tbsp oil, add chopped parsley and let cool slightly. Then mix eggs and squeezed bread into the ground lamb, adding breadcrumbs if needed until the dough is workable but not too soft. Season with salt and pepper. Shape balls, press a cavity and fill each with some feta. Re‑shape the meat around the filling to form a ball. Fry in hot oil for about 5-6 minutes until golden brown.

5. 5.

   Distribute rice on preheated plates, arrange the meatballs on top, pour sauce over them. Garnish with olives and basil and serve.