Meatballs with Feta, Anari & Oregano | Charalambides Christis

Instructions

1. Start with the meatballs by placing in a large glass bowl the anari and feta together with the oregano, the half chopped onion and the half chopped garlic, the parsley, the egg, the breadcrumbs, 1 tbsp. salt and ½ etc. pepper and minced meat. Stir and work lightly on your palms to create meatballs slightly larger than golf balls. Keep them aside covered.
2. Place a sautéing pan on medium / high heat and add 30ml of the oil. Let it heat for a minute and add the remaining half onion. Saute for about 5 'to soften and get a little color. 1 'before the end, add the remaining garlic and mix well. Add the tomatoes and 300ml of the broth together with the dried coriander, ½ etc. salt and ½ etc. pepper. Simmer without the lid for about 15 'allowing the sauce to cook and reduce to a thick sauce while stirring occasionally. We keep it aside.
3. Place another sautéing pan on medium / high heat and add 20ml of the oil. Let it heat up and add the half meatballs. Cook for 5-6 'while turning them every now and then. Put them on a plate and repeat the process for the remaining meatballs while adding the remaining 20ml of oil.
4. Back in the pan with the tomato sauce, add the meatballs together with the remaining 300ml of the broth, bring to a boil and then simmer for 25 'with the lid, stirring in between. If the sauce has thickened too much, add a little hot water and if the sauce is not thick enough, remove the lid to allow excess liquid to evaporate. Remove from the heat and set aside for 5-6 '.
5. You can serve the meatballs alone, next to rice or on top of pasta, while garnishing with a little oregano and optionally add a little grated feta.