Greek meatballs with tomato sauce

Greek meatballs with tomato sauce
  • Serves icon For 4 people
  • Time icon Ready in 40 minutes

Greek meatballs, or soutzoukakia, make a delicious accompaniment to mashed potato and serve as a simple midweek meal.

Nutrition: per serving

Calories
418kcals
Fat
21.1g (8.5g saturated)
Protein
29.2g
Carbohydrates
24.4g (11.5g sugars)
Salt
1.2g
Calories
418kcals
Fat
21.1g (8.5g saturated)
Protein
29.2g
Carbohydrates
24.4g (11.5g sugars)
Salt
1.2g

 

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.

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