​

Preheat the oven to 170 degrees

 

Then combine all the meatball ingredients - it's easier to mix with your hands.

I then form this into a large ball and transfer to a board where I cut it in half, half again and then each quarter into

4 to give you 16 meatballs.

Roll each of these portions into a ball and once done, add a splash of oil to a pan over a medium heat and

brown on all sides.

Transfer to an oven proof dish.

​

Using the same pan - no need to wash - add the olive oil on a medium heat and then the crushed garlic, oregano and chilli flakes.

Once sizzling - don't allow the garlic to burn or will become bitter - tip in the chopped tomatoes, followed by the remaining ingredients.

​

Simmer gently for 20 minutes and then you can either blitz the sauce with a blender first if you prefer it to be smooth, or just pour over your meatball as is.

Toast the pine nuts in a frying pan and sprinkle over the dish with a left over feta cheese.

Cover with foil and place in the preheated oven for 20 - 30 minutes.

​

Chop the parsley to add as a garnish

​

Good served with rice, couscous, even mash or just a simple green salad.