Lamb and Feta Meatballs in Rich Tomato Sauce | Aussie Beef & Lamb | Singapore

Ingredients

• 2 pounds Australian ground lamb
• 3 large eggs
• 1 ½ cups dried breadcrumbs
• ¾ Feta cheese, crumbled
• ½ teaspoon garlic
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley leaves, chopped
• 2 tablespoons fresh mint leaves, chopped
• 1 lemon, zested
• Salt and pepper to taste
• Olive oil as needed
• 2 tablespoons olive oil
• 2 shallots, finely sliced
• 4 cloves of garlic, crushed
• 2 pounds canned tomatoes, chopped
• 1 tablespoons fresh thyme leaves, chopped
• ¼ cup green olives, pitted
• ¼ cup black olives, pitted
• ½ teaspoon, superfine sugar
• Fresh parsley leaves, chopped, as needed
• Lemon wedges as needed
• Remove sugar from the tomato sauce.
• Replace bread crumbs with crushed pork rinds or almond flour.
• Replace bread crumbs with crushed pork rinds.
• Replace feta cheese with nutritional yeast.
• Use fresh olives versus preserved.
• Reduce or remove salt completely.