Soutzoukakia (Greek meatballs in tomato sauce)

you will need

500 g lean minced beef

1 egg, beaten

25 g stale breadcrumbs

2 garlic cloves, crushed
2 large onions, finely chopped

1 tsp ground cumin

1 tbsp dried oregano

1 tbsp freshly chopped parsley

3 tbsp olive oil

1 kg ripe tomatoes, roughly chopped

1 tsp caster sugar

2 tbsp tomato puree

150 ml vegetable stock

225 g pitted green and black olives

100 g feta cheese, crumbled

method

Mix the mince, egg, breadcrumbs, garlic, half the onions, cumin and herbs together. Season and shape into 20 balls.
Heat the oil in a frying pan and fry the meatballs in two batches for 5 minutes, until browned. Remove and set aside.Fry the remaining onions until golden. Stir in the tomatoes, sugar, purée and stock. Bring to the boil, then simmer for 5 minutes.
Return the sauce to the pan with the meatballs and olives and simmer uncovered for 20-25 minutes. Season to taste and serve scattered with feta cheese.