Time saver: this recipe is adapted from one of the Annabelles, I can’t remember which one. I’m pretty sure in the original recipe they use lamb mince, and that’s not my jam (but I wouldn’t stop you from doing it).

Because the meatballs are so delicious you really only need a simple sauce – it’s been a while since I wrote this recipe up, so these days I might go for a simpler sauce than I’ve given here. Either way, it’s a delicious meal, just like mamma used to make, if your mamma was Phil.

On with the show, serves 5-6.

Meatballs

• 1kg minced beef
• 200g feta
• 100g pitted black olives, chopped into eighths (around 25 olives)
• 2 thick slices of bread, crusts removed (plus cold water to dampen)
• 1 egg
• Ground black pepper
• ½ cup shredded fresh basil/coriander/parsley
• 1 Tbsp olive oil
• Additional oil for frying

Tomato sauce

• 2x 400g tin peeled chopped tomatoes
• 1 onion, peeled and diced
• 1 Tbsp sugar
• 2 tsp oregano
• 1 tsp thyme
• 1 tsp salt
• 1 tsp crushed garlic
• ¼ c red wine
• Ground black pepper to taste
• Oil for frying onion

Pasta

• 500g pasta – e.g. fettucine, spaghetti… (plus plenty of salted water to cook in)
• 1 Tbsp olive oil
• Optional: Small amount grated parmesan, and fresh herbs to garnish.

Prepare sauce:

1. Heat oil in a small pot, then sauté the onion and garlic till clear.
2. Add the tomatoes, sugar, oregano, thyme, salt, wine, black pepper.
3. Simmer for 20-30 minutes, stirring occasionally.
4. Remove from the heat, and either blend in a blender, or use the stick mix to create a smooth, lump-free sauce.
5. Return to a low heat and simmer gently. Add more wine/salt/pepper if required.

PUT A LARGE POT OF SALTED WATER FOR THE PASTA ON TO HEAT

Prepare meatballs:

1. Put the mince, olives, egg, fresh herbs, and olive oil in a large bowl.
2. Add the feta, crumbling it into small pieces.
3. Moisten the bread with cold water, squeeze it slightly so it no longer drips, then crumble into the bowl.
4. Combine all the ingredients thoroughly.
5. Shape meatballs and place on a plate. About 1 large tablespoon at a time, rolled quickly between your palms to make a meatball. (Should make around 28-30 meatballs of this size.)

PASTA SHOULD BE PUT IN THE POT TO COOK AT THIS POINT

6. Heat oil in a large hot frying pan.
7. Fry the meatballs until cooked through, turning every 2-3 minutes. This should take around 8-10 minutes, but may take longer depending on the size of the meatballs and heat of the pan.

To finish:

1. When the pasta is cooked, drain it quickly and return it to the pot. Stir through the tablespoon of olive oil, coating it (and preventing it from sticking).
2. Dish up the pasta into large bowls.
3. Dish out the meatballs on top of the pasta.
4. Cover the meatballs with the pasta sauce.
5. Optionally, sprinkle a little grated parmesan on the top, and garnish with a sprig of fresh herbs.
6. Don’t forget a glass of red wine.