Sicilian meatballs with tomato and olive sauce

Ingredients for 4 servings:

• 500 g lean minced meat
• 100 g feta cheese
• some anchovies
• 500 ml tomato(s), strained
• 2 cloves garlic
• 1 handful of olives, pitted, black or green
• 1 onion(s)
• some paprika powder, sweet
• a little olive oil
• Salt
• pepper
• 1 egg(s)
• e.g. chili powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Preheat oven to 200°C (400°F). Cook pasta in advance until al dente. Finely chop the onion, finely crumble or chop the feta, and finely chop the anchovies. Mix half of the onion with the minced meat, feta, anchovies, egg, paprika, pepper, and salt (careful, the anchovies are already salty) and form small balls. You can also omit the feta from the mince mixture for now and then coat larger pieces of feta with the mince mixture to create a feta core. Place the balls on baking paper or aluminum foil in the oven for about 15 minutes, depending on their size, until the meat is cooked. Meanwhile, sauté the remaining onion in a little olive oil and pour in the passata. Add the finely chopped garlic and sliced ​​olives and simmer for at least 20 minutes, seasoning with salt, pepper, and chili. Serve the meatballs immediately on pasta with the tomato and olive sauce. The balls on their own are also great as a party snack, hot or cold.