Ingredients
- 400g beef mince 10% fat
- 400g pork mince
- Sea salt
- 1 tbs ground cumin
- 1 tbs ground coriander
- 2 tsp chilli powder
- 2 tbs olive oil
- 1 brown onion, diced
- 2 garlic cloves, grated
- 1 tbs tomato paste
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 tin good quality chopped tomatoes
- 1 tbs red wine vinegar
- 2 tsp caster sugar
- Salt and pepper
- 50g feta, crumbled
- Handful coriander leaves
- Handful mint leaves
- Preheat the oven to 185 degrees.
- Place the beef and pork mince in a large bowl, season well with salt, and add the spices. Mix together with your hands to evenly distribute the salt and spices through the mince, then roll into 12 equal-sized meatballs, a bit bigger than the size of a golf ball, and place in an oven tray.
- Into a medium saucepan, add some oil and the diced onion and garlic. Cook for three to four minutes, stirring occasionally, until softened. Then add the tomato paste, herbs, chopped tomato, vinegar and sugar, and stir. Season with salt and pepper, bring to the boil, then pour the tomato sauce over the meatballs in the tray.
- Place the tray in the oven and cook for 25 minutes at 185 degrees.
- To serve, garnish with some crumbled feta and some fresh coriander and mint leaves.
