Simon Rimmer served up tasty Greek Lamb Meatballs on Sunday Brunch.

The ingredients are: 500g minced lamb, 1 egg, 100g fresh breadcrumbs, 75g grated parmesan, 125ml milk, clove crushed garlic and zest half lemon.

For the sauce: 100ml olive oil, 1 chopped red onion, 2 cloves chopped garlic, 2 x 400g tins chopped tomatoes, 45g tomato puree, 1 tbsp ground cinnamon, salt & pepper, 100ml chicken stock, stick celery, garnish with crumbled feta and parsley and grated parmesan.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.