Today’s recipe is for Greek Style Meatballs, so called because, although I took my inspiration from Keftedes, I’ve put my own twist on these by adding some heat. Leave the Paprika, Cumin and Chilli out for a more traditional take.
- 400g of minced meat. I use a lamb/beef combo, however by using either red meat you can mix it with pork or even turkey mince. beef or lamb mince can be used on their own too. Experiment….
- ¼tsp black pepper
- ¼tsp bicarb of soda
- ¼tsp chilli flakes
- ¼tsp salt
- ½tsp hot paprika
- ½tsp mixed herbs or oregano
- 1tsp onion granules
- 1tsp cumin
- 2tsp garlic granules
- 1 beaten egg
- 500g Passata
- 1tsp mixed herbs
- 1tsp onion granules
- 1tsp of vegetable stock or one cube
- ½tsp chilli flakes
- 2tsp of garlic granules
- ½tsp of black pepper
- Mix Meatball ingredients together and leave either for a few hours or overnight.
- Divide mixture into wee balls of roughly the same size.
- Heat 2tbls of Olive oil in a frying pan and add the balls to brown.
- In a separate pan, add all the ingredients for the sauce and bring to the bubble.
- Once the meatballs are browned, add them along with any juices to the tomato sauce.
- Cook for 30-40mins on a low heat until the sauce has thickened slightly.
- Serve with pasta of your choice, I like using spaghetti with this as the sauce sticks to the pasta well and you can place the meatballs on top.
- Sprinkle over some Parmesan or Cheddar if you prefer.
- Serve with a crispy side dish of salad or some crusty bread to mop up and leftover sauce.
I think I’m going to love the addition of the “heat”. Can’t wait to try this one out!
Let me know what you think. H
It turns out Passata is virtually impossible to find here (Cincinnati). What would you recommend as a substitute in this particular recipe? Tomato paste is definitely out, as in this quantity it would be much too intense and sweet.
Re your Passatta issue. Tinned chopped tomatoes put through a blender would work, but it’s not essential for the sauce to be smooth, that’s just my preference. Just top up with a little water and a tablespoon of puree. H
One of my favourite restaurants in northern Corfu did a spicy version just like this, Helen. I’ll be giving it a go!
Hope you enjoy it Eamonn, let me know what you think. Use some lamb mince in your mix for it to be more Greek. Hx