Keftedes with Fasolakia (Meatballs with green beans in tomato sauce)

I found some delicious green beans and super fresh tomatoes in the markets in Bunbury. This inspired me to try to make Fasolakia. Fasolakia is a Greek dish of green beans cooked until delicious and sweet in tomatoes and onions. Lamb is a very Greek accompaniment - so we decided to buy lamb mince and make meatballs. The mint and the lemon in the keftedes are just fantastic and cut through the fattiness of the lamb.

Fasolakia

2 small or one large brown onion, sliced

A large handful of green beans, top and tailed and cut into 5cm sections

About 8-10 small tomatoes, chopped into small wedges (use a 400g can of tomatoes if you cannot get very tasty fresh ones)

1 tbsp chopped parsley

A large pinch of dried Greek oregano

1-2 potatoes, sliced - optional

Salt and Pepper

Fry the onion over low heat in a generous amount of olive oil until soft. Add the beans, tomatoes, parsley, oregano, potato, salt and pepper and about 3/4 cup of water. Bring to a gentle simmer.

Simmer for about 45 minutes. The beans should be very soft and the sauce thick and sweet. The sauce may seem oily - this is how it is meant to be. Adjust the oil next time to suit your taste.

Keftedes

750g lamb mince - try to find mince that is not too fatty

1 egg

2 tbsp chopped mint

1/2 tbsp chopped parsley

zest of 1/2 a lemon

Salt and pepper

Mix all the ingredients together well. Knead lightly - this changes the protein of the mint and allows it to bind better. Shape into patties.

Cook gently on a griddle pan until just cooked - they should still be slightly pink in the middle. If overcooked they may become dry.

Serve the keftedes on top of the fasolakia with a squeeze of lemon and some crusty bread.

This would also be nice with a dollop of thick Greek yoghurt or tzatziki on top.