Watch Chef Marco Pierre White as he runs through his recipe for this hearty Mediteranean family favourite, Greek style meatballs.
Mixed with fried onions, garlic, freshly chopped parsley, eggs, Knorr Aromat and milk-soaked bread, these lamb meatballs are soft, juicy and bursting wih flavour.
Ingredients
500g finely minced lamb (use 10% fat beef for a lower fat option)
1 small onion, finely chopped and fried until softened
1 garlic clove, finely chopped and fried until softened
7g fresh finely chopped parsley
50g white bread, crusts trimmed off, sliced and set to soak in a little milk
Sprinkle of Knorr Aromat
½ egg
2tbsps plain flour
1tbsp olive oil
500ml Marco’s foolproof tomato sauce
75g feta cheese (crumbled into chunks) or mozzarella (cut into pieces)
Web Cams Sex