Saucy Greek Keftedes

Grate ½ the red onion and ½ the garlic into a large mixing bowl. Finely chop the parsley and add it to the bowl, along with ½ the dried oregano.

Add the beef mince to the bowl and give everything a good mix. Crack in the egg and add the breadcrumbs. Season with salt and pepper then set aside in the fridge for an hour (this will make the meatballs easier to shape).

Meanwhile, dice the remaining red onion and slice the remaining garlic. Heat a glug of olive oil in a large pot over a medium heat and fry the onion with a pinch of salt for 4 mins, until slightly softened. Add the garlic and continue cooking for 5 mins. Drain and rinse the beans. Finely chop the fresh mint.

Add the cinnamon (if using) and the remaining dried oregano, give it a stir and pour in the canned tomatoes, olives, butter beans and water. Bring to a simmer and cook for 20 mins until reduced. Taste and season with salt and pepper.

Remove the beef mixture from the fridge and use your hands to shape it into balls approx 60g in size (you want 3 per person). Heat a glug of olive oil in a frying pan over a medium heat and fry the meatballs for 10-15 mins or until golden and cooked through. Check to see the meat has turned brown and isn’t pink. Add the meatballs and ⅔ of the fresh mint to the tomato sauce and stir to combine.

Mix the yoghurt with the remaining fresh mint and a squeeze of lemon juice then season with salt and pepper.

To serve, divide the meatballs and sauce between plates and drizzle over the minty yoghurt.