Meatballs in tomato sauce is a classic Greek dish and since I’ll be in Crete when you are reading this it seems like a rather apt dish to be sharing with you today. Meatballs are served in different ways over here, but this tomato sauce dish is a real classic and so easy to make.
Meatballs are just another great way to use that old classic mince, and always a great way to get kids to eat it. Whether you use beef mince or lamb mince it really makes no difference just a case of personal taste and what you happen to have to hand.
There is cinnamon in this recipe which is very much a Greek thing along with the use of dried oregano which is in the sauce. These two ingredients really do say Greek cooking to me.
This recipe for meatballs in tomato sauce will serve 4 people if you are serving them alongside fried potatoes, pasta or rice.
It is comfort food Mediterranean style, easy to make and packed with flavour.
Kali Orexi!
Karon x
- Meatballs
- 500g/1lb 2oz minced lamb or beef
- 1 egg beaten
- 2 slices crustless bread plus milk
- ¼ tsp ground cinnamon
- 2 tbsp chopped fresh parsley
- pinch of ground nutmeg
- salt and pepper to taste
- Sauce
- 2 tbsp olive oil
- 1 onion minced
- 1 clove garlic minced
- ¼ tsp each of dried oregano and thyme
- salt and pepper to taste
- 400g/14 oz can of chopped tomatoes
- 300ml/1/2 pint vegetable or beef stock or water
- Meatballs
- Soak the bread in a little milk for 10 mins then squeeze out and drain, discard milk
- Break up the bread and mix well with the mince and all other ingredients till well combined
- Roll into balls.
- Sauce
- Saute the onion in the olive oil for 4 minutes then add the garlic for 3 minutes.
- Add all other ingredients and cook for further 10 minutes.
- Add the meatballs to the pan, cover and simmer for 30 minutes, adding a little more water if required.
- Serve with pasta, fried potatoes or rice.
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