INGREDIENTS
3/4 cup SunRice SuperBrown Rice
1 1/2 cups water
250 g minced lamb
1 egg yolk
1 tablespoon finely chopped oregano leaves, plus extra, to serve
pinch salt and ground black pepper
50g drained marinated feta, coarsely crumbled
2 teaspoons olive oil
1 brown onion, finely chopped
2 cloves garlic, crushed
1 teaspoon sugar
400 g can cherry tomatoes
parsley
METHOD
1. Place rice in a small saucepan. Add water and bring to boil. Reduce heat
to low and simmer, covered, for 25 minutes. Remove from heat and stand,
covered, for 5 -10 minutes.
2. Place lamb, egg yolk, oregano, salt and pepper in a bowl and use your
hands to mix well. Add feta and mix until combined. Roll mixture into 12
meatballs. Heat oil in a non-stick frying pan over a medium heat. Add
meatballs and cook 5 minutes, gently turning until browned all over.
Remove from pan and set aside.
3. Add onion to pan and cook 5 minutes or until softened, stirring occasionally.
Add garlic and stir for 1 minute longer. Add sugar, salt, pepper and
undrained tomatoes and crush gently with the back of a fork. Cook 5
minutes or until thickened. Add meatballs to sauce and cook 5 minutes
longer, stirring occasionally until the meatballs are cooked through.
4. Serve meatballs with rice. Top with oregano leaves. Serve with steamed
broccolini topped with almonds.
