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Greek meatballs with tomato sauce

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

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

Ingredients

For the tomato sauce

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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: per serving

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IVAN LOGAN says:

25th Jan 2022 at 7:01 pm

Add feta crumbled into the mash

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julie hooley says:

13th Apr 2015 at 12:03 am

Made this for tea last night and it was yummy and very easy to make

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