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A beautiful rich and tasty Sunday family meal of meatballs baked in a rich tomato sauce then topped with feta and olives - grilled to perfection.

Prep: 25 minutes
Cook Time: 45 minutes
Serves: 4


Preheat oven to 180C.

In a large heavy based pot cook half the onion and garlic until softened (2-3 minutes) before adding in the 2 tins of chopped tomatoes. Cover with a lid and cook on a low to medium heat.

In a fry pan on a medium heat toast the pine nuts untill browned. Remove and place in a deep bowl. Return the fry pan to the heat and add more oil and cook the onion and garlic gently until softened for 2-3 minutes. Remove and place in the bowl with the pine nuts. Add the mince, salt, pepper and lemon zest and Italian parsley and mix well to combine.

Roll meatballs into 2 cm diameter balls and place on a plate in the fridge until needed.

In the same fry pan add additional cooking oil and increase the heat to high. Carefully brown the meatballs in small batches turning once to brown on all sides but not to cook through.

Remove each cooked meatball and place directly into the tomato sauce. Continue until all meatballs are cooked and in the sauce.

Place the meatballs and tomato sauce in the preheated oven covered and cook for 35 minutes. Remove the lid and add the feta, crumbling it over the top of the meatballs. Top with olives and return to the oven. Change the oven to grill mode and allow the feta to brown for 4-5 minutes.

Remove and sprinkle over the remaining chopped Italian parsley.


200 grams pine nuts

2 Red Onion finely chopped

6 Garlic Cloves finely chopped

2 cans chopped and peeled tomatoes

500 grams Mince

Zest of 1 lemon

1/2 teaspoon Salt

1/2 teaspoon Black pepper

1 bunch Italian parsley chopped

100 grams classic feta

1 pottle Farro pitted kalamata olives

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