Ingredients

• 450g (1lb) minced lamb
• 50g (2oz) fresh breadcrumbs
• 2 tbsp parsley, chopped
• 1 onion, finely chopped
• 2 garlic cloves, chopped
• 1 medium egg
•   salt and freshly ground black pepper
•   vegetable oil, for shallow frying
• 1 tbsp olive oil
• 2 garlic cloves, crushed
• 400g can chopped tomatoes
• 1 tsp sugar
• 2 tsp fresh oregano, chopped
•   salt and freshly ground black pepper
• 6 tbsp Total Greek Yoghurt
•   fresh parsley, to garnish

Method

1. Place all the meatball ingredients in a large bowl, season to taste and blend mixture together thoroughly.
2. With dampened hands, shape the mixture into walnut-sized balls.
3. Heat the oil in a large frying pan and fry the meatballs for 10 minutes, turning them occasionally, until golden brown and cooked.
4. Meanwhile, make the sauce: heat the oil in another pan and briefly fry the garlic, then add the tomatoes, sugar and oregano and cook for 10 minutes.
5. Stir in 4 tbsp of the Total Greek Yoghurt, add seasoning to taste and cook for a further 5 minutes.
6. Place the meatballs on a warmed serving dish, pour the sauce over, then spoon over the remaining yoghurt to give a marbled effect. Garnish with parsley and serve.

Notes