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lamb meatballs with feta and lemon

Ingredients

• Meatballs
• 3 to 8 tablespoons water
• 2 pounds ground lamb
• 1 large egg
• 1 1/4 cup (about 70 grams) breadcrumbs, fresh or plain, such as Panko
• 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
• Sauce
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• A couple glugs of red wine or white/dry vermouth (optional)
• 1 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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