We're doing meatballs tonight, but we're making them Greek-style. So that makes them keftedes! These beefy balls are rolled up with herbs and feta, crisped in the pan and simmered to something truly wonderful in a tomato and capsicum sauce. All you need then is a quick, ready-to-heat mash and you're rolling!
Place mince, panko breadcrumbs, 20ml (1 tablespoon) water and Sleek Greek Seasoning in a bowl. Crumble in ½ the feta and add ¼ teaspoon each salt and pepper. Using clean hands mix to combine and shape into 8 meatballs.
Heat ½ the oil in a frypan over medium-high heat. Add meatballs and cook, turning occasionally, for 6–8 minutes or until browned all over. Remove from pan and set aside.
Remove core and seeds from capsicum. Slice capsicum into thin strips. Peel and thinly slice eschalot. Pick parsley leaves from their stems and roughly chop.
Heat remaining oil in frypan used to cook meatballs over medium-high heat. Add capsicum and eschalot and cook, stirring, for 4–5 minutes or until softened. Add tinned tomatoes and 60ml (¼ cup) water and bring to a simmer. Return meatballs to pan, cover with lid, and cook for 6–8 minutes or until reduced slightly and meatballs are cooked through.
Heat mash according to packet instructions.
Divide mash, meatballs and sauce between bowls. Crumble over remaining feta and sprinkle with parsley to serve.