MEATBALL SAGANAKI

SERVES 4 PREP 10 MINS COOK 20 MINS

• 400g packet Italian-style beef meatballs

• 3 onions, finely sliced

• 2 x 400g cans diced tomatoes

• 200g feta, crumbled

• ½ cup basil leaves

1 In a large, deep frying pan, heat a splash of olive oil on medium. Brown meatballs 4-5 mins, turning. Transfer to a plate.

2 Using same pan, increase heat to high. Saute onion 4-5 mins until tender. Add diced tomatoes. Reduce heat to low. Simmer, covered, 10 mins.

3 Return meatballs to sauce with half the feta. Simmer, stirring occasionally, 4-5 mins until feta melts slightly and meatballs are heated through. 4 Serve meatballs sprinkled with remaining feta and basil leaves. Accompany with steamed rice, if liked.