Lamb Meatballs With Feta, Lemon And Mint

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2 pounds ground lamb

1 large egg

1 1/4 cup (about 70 grams) breadcrumbs, fresh or plain, such as Panko

1/2 cup (120 ml) water

1/2 cup (55 grams) crumbled feta cheese

3/4 teaspoon table salt

Pinch of red pepper flakes

2 small garlic cloves, minced

3 tablespoons chopped parsley

2 tablespoons (35 grams) tomato paste

Zest of half a lemon

2 tablespoons olive oil

1 medium onion, finely chopped

1 garlic clove, minced

A couple glugs of red wine or white/dry vermouth (optional)

1 28-ounce (795 grams) can of crushed or pureed tomatoes

1 teaspoon dried oregano

Zest of half a lemon

3/4 to 1 teaspoon table salt

Pinches of red pepper flakes (to taste)

1/3 cup (about 45 grams) pitted, chopped kalamata olives

1 tablespoon thinly sliced mint leaves, plus more for garnish

2 tablespoons roughly chopped parsley, plus more for garnish

Juice of one lemon

1/4 cup (30 grams) crumbled feta, for garnish

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