Mediterranean Meatballs

Mediterranean Meatballs

A practical Mediterranean Meatballs recipe with measured ingredients and a step-by-step method. Ready in about 30 minutes.

Total time: 30 minutes

Ingredients

• 80G/2 3/4Oz Breadcrumbs
• 2 Tbsp Milk
• 1 Medium Free-Range Egg
• 500G/1Lb 2Oz Beef Mince
• 2 Tbsp Finely Chopped Fresh Parsley
• 2 Tbsp Finely Chopped Fresh Basil
• 100G/3 1/2Oz Feta
• 2 Garlic Cloves, Peeled And Cut In Half
• 400G/14Oz Cherry Tomatoes, Cut In Half Lengthways
• 1 Medium Shallot, Finely Chopped (Approx. 50G/1 3/4Oz)
• 1 Tbsp Olive Oil
• 1 Tbsp Balsamic Vinegar
• Salt And Freshly Ground Black Pepper
• 400G/14Oz Dried Spaghetti
• 2 Tbsp Butter
• 1 Tbsp Roughly Chopped Fresh Parsley
• 1 Tbsp Roughly Chopped Fresh Basil
• 50G/1 3/4Oz Feta, Crumbled

Method

1. Combine breadcrumbs, milk and egg in bowl, mix well. Add beef and mix until just combined. Add herbs, cheese and 1/4 cup hot water and gently combine. Shape into balls or small meatballs.
2. Combine tomatoes, shallot, oil and vinegar in bowl. Add salt and pepper to taste. Refrigerate for at least 15 minutes.
3. Cook pasta in boiling salted water for 10 12 minutes, drain. Melt butter in frying pan. Add tomato mix and simmer for 3 4 minutes. Remove from heat and add parsley and basil. Add spaghetti and toss well. Sprinkle with feta.

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