Greek meatballs with tomato sauce
Greek meatballs, or soutzoukakia, make a delicious accompaniment to mashed potato and serve as a simple midweek meal.
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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
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Method
- 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.
- 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.
- 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.
- Divide the meatballs and sauce between serving plates. Serve with mashed potato and garnish with extra parsley.
Nutrition
- 418kcals Calories
- 21.1g (8.5g saturated) Fat
- 29.2g Protein
- 24.4g (11.5g sugars) Carbs
- 1.2g Salt
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Reviews
Add feta crumbled into the mash
Made this for tea last night and it was yummy and very easy to make
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