Meatballs:

1/2 cup panko bread crumbs

1/3 cup whole milk

2 lbs. ground lamb

1/3 cup feta cheese

2 tbs. fresh oregano and mint

2 tbs. minced red onion

2 tbs. minced kalamata olives

2 cloves garlic, minced

1 tsp. kosher salt

Pasta Sauce:

1 tbs. olive oil

½ cup minced red onion

2 cloves garlic, minced

2 28 ounce cans whole, peeled San Marzano tomatoes, non-drained. Break apart with your fingers

2 tbs. fresh chopped oregano

½ tsp. salt, kosher

½ tsp. crushed red pepper

Spaghetti Squash

Fresh Oregano and crushed pepper to garnish

Preheat oven 400 degrees and line a baking pan with foil

In a large bowl mix the bread crumbs and milk and let sit for about 5 minutes. Add the lamb, herbs, feta,

Onion, olives, garlic and salt. Mix gently. Shape 24 meatballs and put on tray. Bake for 15 minutes.

In a 3 qt saucepan, heat olive oil over medium heat until hot. Add onion and garlic and sauté for 3 minutes. Add

tomatoes, oregano, salt and red pepper, stirring occasionally.  Add the meatballs and cook for 10 minutes. Cook

spaghetti squash until tender.

Garnish with fresh oregano

Serve with Rustenburg John X Merriman Bordeaux Blend from South Africa.