Greek-Style Meatballs

    2 hours

    Beef or lamb meatballs are seasoned with garlic, cumin and cinnamon and simmered in a tomato sauce for a lovely dinner.

    3 people made this

    Serves: 4 

    • 3 slices white bread
    • 150ml red wine
    • 500g minced lamb or beef or a mix
    • 1 onion, grated
    • 2 cloves garlic, crushed
    • 1/2 beaten egg
    • 1 tablespoon chopped parsley
    • 1 teaspoon ground cumin
    • 1/2 teaspoon ground cinnamon
    • sea salt and pepper
    • 50g plain flour
    • olive oil for frying
    • 500ml tomato passata
    • 2 tablespoons tomato paste
    • 2 tablespoons tomato sauce
    • 2 tablespoons olive oil
    • 1 teaspoon sugar
    • 1 bay leaf

    Preparation:30min  ›  Cook:30min  ›  Extra time:1hour chilling  ›  Ready in:2hours 

    1. Remove the crusts from the bread, tear into pieces and soak in the red wine. Squeeze lightly, reserving the wine. Using your hands, combine the soaked bread with the meat, onion, one of the garlic cloves, the egg, parsley, cumin, cinnamon, salt and pepper and mix well. Leave to stand in the fridge 1 hour then roll into large balls. Roll in the plain flour.
    2. Heat a little olive oil in a non-stick pan and fry the meatballs until nicely brown all over.
    3. Meanwhile, combine tomato passata, paste, tomato sauce, olive oil, remaining garlic, sugar and bay leaf in a saucepan and simmer 20 minutes or until thickened. Add the meatballs to the sauce and simmer 10 more minutes. Serve with rice.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)