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.
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Ingredients
- 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
Sauce
- 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
Method
- 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.
- Enjoy.