• Save to your scrapbook
  • Save to your scrapbook

    Meatballs with Cabernet Sauvignon

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    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.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    Tsantali Organic Cabernet Sauvignon 2005 Halkidiki Greece


    Average user rating

    0 stars