Lamb meatballs are great for both pasta and meze (the Greek name for tapas). If you don't have lamb minced meat, you can use regular ground beef as well, it'll be almost as good.
I start with the tomato sauce, since it should cook for a long time to be really sweet and good.
Sauce:
2 cans of chopped tomatoes (preferably Mutti)
2 red onions, shredded
3 cloves finely chopped garlic
2 ts oregano
salt and pepper.
Put everything in a saucepan and cook on low heat until it becomes sweet.
Bollene:
650 gr lamb dough
1 tbsp
1/2 ts pepper
1 beaten egg
2 dl cream
1 finely chopped onion
1 ss paprika powder
Slightly finely chopped parsley leaves
1 teaspoon dried oregano
Everything is kneaded together. I usually fry a sample bowl and taste if more spices are needed. Form small buns. Place them on a baking tray with a little oil and fry them at 200 degrees until they get a little color, before you put them in the sauce and cook for 5 minutes.
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