Greek meatballs with tomato sauce recipe

By Jill Dupleix

  1. Serves 4
  2. Ready in 40 minutes
  3. Rating

These easy bake Greek meatballs are delicious with its wonderful sauce is simply perfect as a lunch dish.

tried and tested
Greek meatballs with tomato sauce


  1. 3 thick slices white bread, crusts removed and torn into pieces
  2. 125ml red wine
  3. 500g minced lamb
  4. 1 small onion, grated
  5. 1 garlic clove, crushed
  6. 1 medium egg, beaten
  7. 1 tbsp chopped fresh parsley, plus extra to garnish
  8. 1 tsp ground cumin
  9. 1/2 tsp ground cinnamon
  10. For the tomato sauce
  11. 500ml tomato passata
  12. 2 tbsp tomato purée
  13. 2 tbsp tomato ketchup
  14. 1 tbsp olive oil
  15. 1 garlic clove, crushed
  16. 1 tsp sugar
  17. 1 bay leaf


  1. 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. 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. 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. 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


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