Greek-style meatballs with tomato sauce and green olives

For the meatballs
3 slices bread, with crusts removed
0.5 cup wine
700 grams lamb mince
3 cloves garlic, crushed
1 teaspoon ground cinnamon
1 egg, lightly beaten
0.25 cup plain flour
salt and pepper
olive oil

For the sauce
800 grams tinned crushed tomatoes
2 teaspoons oregano (fresh or dried)
1 cup green olives, rinsed and drained

Soak the bread in the wine for 10 minutes. Preheat oven to 180 degrees Celsius. Break up bread and combine in a bowl with mince, garlic, cinnamon, flour and egg. Season with salt and pepper. With damp hands, mould walnut-sized amounts into balls. Heat oil in a large frying pan and fry meatballs until golden brown. (This may need to be done in two to three batches.) Place meatballs in casserole dish and keep warm in oven. To make sauce, combine ingredients in a bowl. Pour sauce over meatballs. Bake for 20 minutes, then stir, then bake for 20 minutes more. Serve with a salad of chopped tomatoes, cucumbers, red onions, feta cheese and olives.

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