My Big Fat Greek Keftedes

The meatballs (15 mins)

1. Combine all ingredients into a bowl one by one, mix well and roll into ping-pong sized balls.
2. Shallow fry in light olive oil on medium heat until browned all around. Set aside on a cooling rack or tray on paper towel to absorb any excess oil.

The rice (18 mins)

1. Preheat a saucepan on low-medium heat, add rice and butter to the pan, stir until the butter has melted, and cook the rice until it is a toasted light brown colour. Add water until the rice is covered by 1cm of water (this method allows for different size pots or quantities of rice). Add 2 heaped teaspoons of vegetable stock, stir and simmer for 4 minutes.
2. Cover with a lid and turn the heat all the way down to minimum.
3. Check and stir at 12 minutes, turn off the burner, put the lid back on and leave until ready to serve.

Tomato relish (15 mins)

1. Peel and roughly chop the tomatoes.
2. Add to a preheated pan on medium heat.
3. Add all ingredients and mix well until reduced and thickened over the entire cook time.
4. Set aside to serve.