1 slice bread, whizzed or grated into crumbs
½ tbsp dried mint
1½ tbsp dried oregano
2 large red onions, cut into chunks
3 tbsp olive oil
2 x 400g tins chopped tomatoes
1 tbsp granulated or caster sugar, or natural sweetener such as xylitol or agave syrup
½ tsp ground allspice or cinnamon
salt and freshly ground black pepper
2. Put the meatballs and onion chunks into a roasting tin in which they will fit snugly in a single layer. Drizzle over the olive oil, give the tin a good shake, then roast for 10 minutes.
3. Give the tin another shake to release any stuck meatballs, then turn each one over and roast for a further 10 minutes, until the meatballs are browned.
4.Zest the lemon and keep the zest fresh for serving by wrapping it in a piece of damp kitchen paper. Juice the lemon and mix the juice with the tomatoes, sugar or sweetener, the remaining dried oregano and the allspice or cinnamon. Use 200ml/7fl oz water to swill out the tomato tins and stir this in too. Pour the tomato sauce all over the meatballs and onions, turn the oven down to 200C/180C Fan/Gas 6 and bake for 35 minutes more.
5. Check the meatballs are cooked through and the sauce has thickened. Season to taste. To serve, spoon the meatballs over cauliflower rice, cooked rice or couscous, crumble over the remaining feta and sprinkle with the lemon zest.
ii) If you are a family of two, it’s worth putting half into the freezer. If you are feeding four or five, why not double the quantities and bake in two tins so that the sauce thickens nicely as the meatballs cook: once cool, the tin can be covered and put straight into the freezer. Defrost fully in the fridge overnight, then cover with foil and heat through in a preheated oven at 180C/160C Fan/Gas 4, or warm smaller portions in the microwave or on the hob.
All the best Jan