Ingredients

• 500g lamb mince
• 3/4 cup fresh breadcrumbs
• 1 egg, lightly beaten
• 1/4 cup fresh oregano, finely chopped
• 1 brown onion, finely chopped
• 2 tablespoons extra virgin olive oil
• 3 garlic cloves, crushed
• 1/2 cup dry white wine
• 400g can diced tomatoes
• 1/2 cup Massel beef stock
• 3/4 cup kalamata olives, pitted
• 100g fetta, crumbled
• 1/4 cup fresh flat-leaf parsley, chopped
• Risoni, cooked, to serve
• Green salad, to serve

Method

• Step 1 Place mince, breadcrumbs, egg, oregano and 1/3 of the onion in a bowl. Season with salt and pepper. Mix well. Roll level tablespoons of mince mixture into balls.

• Step 2 Heat 1/2 the oil in a large deep frying pan over medium-high heat. Cook meatballs, in batches, turning, for 4 to 5 minutes or until browned all over. Drain on paper towel.
• Step 3 Heat remaining oil in pan over medium heat. Add remaining onion. Cook, stirring, for 5 minutes or until onion is softened. Add garlic. Cook for 1 minute. Add wine. Simmer, stirring, for 1 minute. Stir in tomatoes and stock. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes.
• Step 4 Return meatballs to pan. Add olives. Simmer, stirring occasionally, for 4 to 5 minutes or until meatballs are cooked through. Sprinkle with fetta and parsley. Serve with risoni and salad.