Greek Style Meatballs in Tomato Sauce

How to make Greek Style Meatballs in Tomato Sauce.


For the tomato sauce:

  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 x 400g/14oz can of chopped tomatoes
  • 2 tbsp tomato purée
  • 150 ml boiled water
  • 0.5 tsp dried thyme
  • 1 pinch ground cinnamon
  • 0.5 tsp ground cumin
  • 0.5 tsp sweet paprika
  • 1 bay leaf
  • 1 tsp sugar
  • 1 pinch of salt
  • 1 pinch of black pepper

For the meatballs:

  • 300 g minced lamb or pork
  • 300 g minced beef
  • 70 g breadcrumbs
  • 1 large handful of parsley leaves, finely chopped, plus more to serve
  • 2 garlic cloves, finely chopped
  • 0.5 medium onion, grated
  • 1 large egg, lightly beaten
  • 0.8 tsp ground cumin
  • 0.2 tsp ground cinnamon
  • 0.5 tsp sweet paprika
  • 1 drizzle of light olive oil, for the tray and the meatballs
  • 1 drizzle of extra-virgin olive oil, to serve


  1. Begin by preparing the tomato sauce.
  2. Heat the olive oil in a medium saucepan, add the onion and gently fry over medium heat for about 10 minutes, or until soft.
  3. Add the garlic and fry for another few minutes.
  4. Add the rest of the ingredients with 0.5 teaspoon salt and 0.5 teaspoons black pepper, stir well, cover and leave to simmer for 20 minutes.
  5. Place all the ingredients for the meatballs (except the oils) in a large bowl, season with 1.5 teaspoons salt and 0.5 teaspoons black pepper and mix together with your hands.
  6. Lightly oil a large baking tray, roll the meat into about 20 balls, and transfer to the tray.
  7. Pre-heat the oven to 210°C/fan 190°C/415°F/gas mark 7.
  8. Brush the meatballs with a little more light olive oil, then pop them in the oven and cook for 10–12 minutes, turning once, until browned.
  9. Add the meatballs to the tomato sauce and simmer for 15 minutes so the meat absorbs the flavours of the sauce.
  10. Just before serving, sprinkle with chopped parsley and a drizzle of extra-virgin olive oil.
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