Ingredients
Method
Put 2 Tbsp of the oil and onion in a large heavy-based saucepan over medium-high heat and cook, stirring, for 4 minutes or until onion is soft. Add wine and garlic, bring to a simmer. Stir in tomatoes and bring back to a simmer. Reduce heat to medium-low, and cook, partially covered, for about 40 minutes or until sauce has thickened slightly, stirring occasionally. Season.Â
Meanwhile, to make meatballs, put mince, garlic, shallots, herbs, dukkah, salt and pepper in a large bowl and mix, using your hands, until well combined. Roll tablespoons of mixture into about 24 balls.Â
Heat remaining oil in a large frying pan and cook meatballs, in 2 batches, for 6 minutes or until browned all over (they won’t be cooked all the way through).
Transfer meatballs to hot tomato sauce mixture and continue to cook over medium heat for 10 minutes, stirring occasionally, or until meatballs are cooked through. Serve with pita, hummus, lettuce, cabbage, tabouli, tomatoes, pickles and mint.Â