These sausage shaped meatballs can be prepared a day ahead or even frozen, which is really handy. Making a casserole the day before you need it has the convenience factor, but as it can also improve the flavour, it can be a great idea.
If you make up the Casserole Base, divide the mixture and freeze it, then when you need it it’s pretty easy to jazz it up by adding some tomatoes, garlic, herbs and lemon juice. If you’ve got time to make the Olive and Fetta Bread then voila – you’ve got a Greek style meal!!!
I think this was one of the first dinner party dishes I made after I got married. It was quite modern then with the wine, garlic, oregano and peppers and tasted great. I’m not sure where I got the recipe from, but I can see from the typing that I typed it up on a manual typewriter, probably at work, and here I am posting it on the internet – how the world has changed!!!! It served me well all those years ago, but I haven’t made it for awhile. Perhaps it’s time to give it another go.
This recipe is probably how we really think of meatballs, Italian style, served with pasta. I’m not sure Mum would have put the olives in as she and Dad didn’t like them, but I think they are the ingredient that makes the Italian difference.