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    Meatballs with Cabernet Sauvignon

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    Meatballs with Cabernet Sauvignon

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Makes: 24 Serves: 4


    • 500g ground lamb
    • 1 tsp dried oregano
    • 50g white bread, whizzed into crumbs
    • 6 salad onions, finely chopped
    • 100g feta, crumbled
    • 700g jar Cook's Ingredients Passata
    • 1 tsp brown sugar
    • 2 tsp red wine vinegar
    • 4-6 Mission Deli Wraps
    • Waitrose Baby Leaf Salad leaves to serve


    1. Place the lamb in a large bowl and stir in the oregano, breadcrumbs, salad onions, feta and some cracked black pepper. Shape into 24 small balls.
    2. Heat a large non-stick frying pan and gently cook meatballs (in batches if necessary) for 10-15 minutes until lightly browned, then drain on kitchen towel and keep warm.
    3. Meanwhile, gently heat the passata and brown sugar together in a large pan. Add the browned meatballs to the pan, cover and simmer gently for 5 minutes until cooked through. Season the sauce with cracked black pepper and add the wine vinegar, to taste. Serve in deli wraps, with salad leaves on the side.

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    Drinks recommendation

    Tsantali Organic Cabernet Sauvignon 2005 Halkidiki Greece


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