These easy bake Greek meatballs are delicious with its wonderful sauce is simply perfect as a lunch dish.
Ingredients
- 3 thick slices white bread, crusts removed and torn into pieces
- 125ml red wine
- 500g minced lamb
- 1 small onion, grated
- 1 garlic clove, crushed
- 1 medium egg, beaten
- 1 tbsp chopped fresh parsley, plus extra to garnish
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- For the tomato sauce
- 500ml tomato passata
- 2 tbsp tomato purée
- 2 tbsp tomato ketchup
- 1 tbsp olive oil
- 1 garlic clove, crushed
- 1 tsp sugar
- 1 bay leaf
Method
- 1. Preheat the oven to 180°C/fan160°C/gas 4. Put the bread in a bowl and soak in the wine for 5 minutes. Lightly squeeze out the wine – reserving it for the sauce – and put the bread pieces into a bowl with the lamb, onion, garlic, egg, parsley, cumin and cinnamon. Season and mix well.
- 2. Shape the mixture into 12 medium-sized balls, each slightly bigger than a golf ball. Put on a large, non-stick baking sheet and cook for 20 minutes, until golden.
- 3. Meanwhile, combine the reserved wine with all the sauce ingredients in a wide saucepan. Put over a medium heat and simmer for 20 minutes, until thickened. Season. Add the meatballs to the sauce and simmer for a further 10 minutes, turning halfway to coat. Discard the bay leaf.
- 4. Divide the meatballs and sauce between serving plates. Serve with mashed potato and garnish with extra parsley.
Nutritional info
Per serving: 418kcals, 21.1g fat (8.5g saturated), 29.2g protein, 24.4g carbs, 11.5g sugar, 1.2g salt