We start with the meatballs by placing in a large glass bowl the anari & feta, along with the oregano, half the chopped onions and half the minced garlic, parsley, the egg, breadcrumbs, 1 tsp of salt and ½ tsp of pepper and the minced beef. Mix gently and work lightly in your palms to create slightly bigger than golfballs. Keep aside covered with cling film.
Place a high walled sautéing pan on medium/high heat and add 30ml of the oil. Allow to heat up for a minute and add the remaining half of the onion. Sauté for about 5’ to soften and get a bit of a colour. 1’ before the end add the garlic and give it a good stir. Add the tomatoes and 300ml of the broth along with the dry coriander, ½ tsp of salt and ½ tsp of pepper. Simmer uncovered for about 15’ allowing the sauce to be cooked and reduced to a thick sauce while giving it a stir every now and then. Keep aside.
Place another high walled sautéing pan on medium/high heat and add 20ml of the oil. Allow to heat up and add half the meatballs. Cook for 5-6’ while turning every now and then, remove them to a plate and repeat the process for the remaining meatballs while adding the remaining 20ml of the oil.
Back to the pan with the tomato sauce, add the meatballs along with the remaining 300ml of the broth, bring to a boil and then simmer for 25’ with the lid on, while gently stirring halfway through. If the sauce has thickened too much, then add a bit of warm water and if the sauce is not thick enough then remove the lid to allow some steaming. When ready, remove from the heat and keep aside for 5-6’ for the flavours to come together.
You can serve on their own next to rice or on top of pasta, while garnishing with the kept oregano and optionally adding some more grated feta cheese.