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Mediterranean-Style Meatballs

Created by ImPat on December 22, 2016

2 cloves garlic, finely chopped
1 red capsicum cut into chunks
1 yellow capsicum, cut into chunks
1 can (810 gram) crushed tomatoes (Ardmona Vine Ripened specified)
125 ml water (1/2 cup)
1 tablespoon caster sugar
50 grams low-fat feta cheese (crumbled to serve)
Oregano leaves, extra to serve
4 slices (90 grams) sourdough bread (or gluten-free bread, to serve, each slice, 30 grams)

Step 1: Heat 1 tablespoon oil in a small non-stick frying pan over a medium heat and add pine nuts and half the onion and cook, stirring often, for 4-5 minutes or until onion softens slightly and then transfer to a large bowl and set aside to cool for 5 minutes.
Step 2: Add mince, zucchini, egg, chopped oregano and breadcrumbs to onion mixture and using clean hands, mix until well combined and then divide mixture into 16 meatballs.
Step 3: Heat remaining oil in a large non-stick frying pan over a medium high heat and add meatballs and cook turning often, for 3 to 4 minutes or until browned and then transfer to a plate and set aside.
Step 4: Add remaining onion, eggplant, celery and garlic to pan. reduce heat to medium and cook, stirring occasionally for 5 to 6 minutes or until vegetables begin to soften.
Step 5: Add capsicum, tomato and water to pan and bring to a simmer, then reduce heat to medium-low, cover and cook, stirring twice, for 10 minutes.
Step 6: Return meatballs to pan cook, covered, for a further 5 to 10 minutes or until meatballs are cooked through and then add sugar and stir to combine.
Step 7: Divide meatballs between shallow serving bowls and sprinkle over feta and extra oregano leaves and serve with bread.