Ingredients

• Meatballs
1 lb – 450g ground beef (15–20% fat)

• 6.5oz – 200g ground pork (or use all beef)
• 1 brown onion, finely grated
• 2 garlic cloves, finely chopped
• 1 tsp dried oregano
• 1 cup – 60g panko breadcrumbs
• ¼ cup fresh parsley, finely chopped
• 2 tbsp fresh mint leaves, finely chopped
• 1 egg
• 2 tbsp red wine (adds moisture and flavour, or use milk)
• 2 tbsp olive oil
• ¾ tsp fine sea salt
• Fresh cracked black pepper

• Cooking

• ½ cup plain flour or fine semolina, for dusting
• 3 tbsp olive oil, for frying

• Tomato & Cinnamon Sauce

• 2 tbsp olive oil
• 1 medium brown onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 cinnamon stick
• 1 bay leaf
• 1 x 14oz – 400g can chopped tomatoes (or passata)
• ¾ cup red wine or use chicken stock
• Salt and fresh cracked black pepper

• To Serve

• Rice, orzo, or warm pita bread
• Greek salad
• Fresh parsley, chopped (optional)

Steps

• Step 1

  Add beef, pork, onion, garlic, oregano, breadcrumbs, parsley, mint, egg, milk (or wine if using), olive oil, salt, and pepper. Mix with your hands until smooth and sticky. Do not overmix.

• Step 2

  Grate the onion into a large bowl, squeeze out excess liquid, then return the grated onion to the bowl.

• Step 3

  Optional: Cover and refrigerate for 20 minutes to 4 hours. This makes them easier to roll and helps flavours develop.

• Step 4

  Roll a tablespoons of mixture into 30–35 small meatballs.

• Step 5

  Lightly dust each meatball in flour or semolina, shaking off excess.

• Step 6

  In a large frying pan over medium heat, heat olive oil. Fry meatballs in batches for 4–5 minutes until browned all over. Remove first batch and set aside.

• Step 7

  To make the sauce, place a saucepan over medium heat, heat olive oil. Add onion and cook for 5–6 minutes until soft and golden. Add garlic, cinnamon stick, and bay leaf. Cook for 1 minute until fragrant.

• Step 8

  Stir in tomatoes, red wine or stock. Season with salt and pepper. Simmer gently for 15 minutes, stirring occasionally. Discard cinnamon stick and bay leaf before using.

• Step 9

  Add the sauce to the browned meatballs. Simmer gently, uncovered, for 4-5 minutes, until the sauce simmers nicely little and the meatballs are cooked through.

• Step 10

  Serve hot with rice, orzo, or warm pita, plus Greek salad on the side. Garnish with parsley if desired.

Little Tips

Freezer-friendly – Freeze raw meatballs on a tray until solid, then store in bags. Cook straight from frozen, adding 5–10 minutes.

All-beef option – Use beef with at least 15% fat, increase olive oil to 3 tbsp in the mix, and add 1 extra tbsp milk or wine for tenderness.