From popcorn to real food

In an email Granny asked me if I would share the recipe for Greek meatballs I mentioned in an email to her. To counteract my previous non-gourmet post on popcorn, here is said recipe, a Forbes Family Favorite clipped from the newspaper.

Greek meatballs with tomato sauce and green olives

3 slices white bread, crusts removed
¼ cup sweet wine, marsala or sherry
700g/1.5 lb ground lamb
3 cloves garlic, minced
1 tsp ground cinnamon
1 egg, lightly beaten
salt and pepper
1/2 cup plain flour
olive oil

tomato sauce

400g/¾ lb can chopped tomatoes
1 tbsp tomato paste
1 tbsp sugar
1/2 cup hot water
2 tbsp chopped fresh oregano (or some rosemary leaves)
¾ cup green pitted olives, rinsed and drained
salt and pepper

Soak the bread in wine for 10 minutes to soften. Preheat oven to 180 ºC/350ºF. Break up bread and combine in a bowl with ground lamb, garlic, cinnamon and egg, mixing (with hands!) until well combined. Season with salt and pepper.

With damp hands, mould walnut-sized amounts into balls and set aside. Roll each ball in flour to coat.

Heat oil in a large frying pan and fry meatballs until golden brown (this may need to be done in 2-3 batches). Place meatballs in an oven dish and set aside.

To make sauce, combine ingredients in a bowl and season with salt and pepper. Pour sauce over meatballs. Bake for 35-40 minutes, stirring once to prevent sticking. Serves 6.