How to make Greek Style Meatballs in Tomato Sauce.
INGREDIENTS: Serves 4
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
DIRECTIONS:
- Begin by preparing the tomato sauce.
- Heat the olive oil in a medium saucepan, add the onion and gently fry over medium heat for about 10 minutes, or until soft.
- Add the garlic and fry for another few minutes.
- 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.
- 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.
- Lightly oil a large baking tray, roll the meat into about 20 balls, and transfer to the tray.
- Pre-heat the oven to 210°C/fan 190°C/415°F/gas mark 7.
- 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.
- Add the meatballs to the tomato sauce and simmer for 15 minutes so the meat absorbs the flavours of the sauce.
- Just before serving, sprinkle with chopped parsley and a drizzle of extra-virgin olive oil.
