Greek Meatballs with Tomato Sauce

Makes 4 servings

Experience a taste of Greece with these succulent meatballs, drenched in a luscious tomato sauce that dances with Mediterranean flavors. Juicy and flavorful, these meatballs turn any meal into a sun-soaked Greek getaway, bursting with zesty spices and savory goodness!

INGREDIENTS

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
3 thick slices white bread, crusts removed and torn into pieces
125ml red wine
500g minced lamb
1/2 tsp ground cinnamon

For the tomato sauce

1 tbsp olive oil
1 garlic clove, crushed
1 tsp sugar
1 bay leaf
2 tbsp tomato purée
2 tbsp tomato ketchup
500ml tomato passata

INSTRUCTIONS

1. Preheat the oven to 180°C (160°C fan/gas mark 4). Soak the bread in wine for 5 minutes, then lightly squeeze out the wine, reserving it for the sauce. In a bowl, combine the soaked bread with lamb, onion, garlic, egg, parsley, cumin, and cinnamon. Season and mix well.
2. Shape the mixture into 12 slightly larger-than-golf-ball-sized meatballs and place them on a non-stick baking sheet. Bake for 20 minutes, or until golden.
3. While the meatballs bake, combine the reserved wine with the sauce ingredients in a wide saucepan. Simmer over medium heat for 20 minutes until thickened, then season to taste. Add the meatballs to the sauce and simmer for an additional 10 minutes, turning halfway through to coat evenly. Discard the bay leaf.
4. Serve the meatballs with the sauce over mashed potatoes, garnished with extra parsley.