*Revised Greek Meatball Recipe*
This is a super old recipe that I felt was in dire need of a makeover and it just so happened that my good friends at Cleavers Organic Meats sent me a wonderful box of assorted 100% organic meat products to try. Cleaver’s is a 100% Carbon Neutral business from end to end – an Australian meat industry first. They take responsibility for their footprint and their carbon emissions – across the entire business and every product they produce.
Here is my favourite healthy and comforting go-to dish during Autumn, using Certified Organic Cleaver’s products. Tasty, cumin and herb spiced homemade Greek Meatballs in a rich tomato sauce laced with cinnamon and red wine make this a budget meal of restaurant quality. Midweek, weekend…..for four or ten, these babies will take you straight to the mediterranean! This is fabulous for a crowd (just double the recipe) as it can be made in advance and served with sides of your choice. Mash, Brown or white rice, pasta or quinoa, crusty bread, salad or greens…….the options are endless. On this particular occasion, I served the Greek Meatballs with quinoa and green peas. Perfect for soaking up all of that delicious sauce.
Prep time: 25 minutes
Cooking time: 30 minutes
$ Low Budget
Serves 4
To make the Greek Meatballs:
500gm of lean beef mince
2 cloves of garlic, finely chopped
1/2 a bunch of oregano, sprigs removed and finely chopped
1/2 a bunch of thyme, sprigs removed and finely chopped
2 tsp of ground cumin
1/2 tsp of ground cinnamon
2 tbs of tomato paste
3/4 cup of breadcrumbs
1 egg
sea salt and cracked pepper
Greek Yoghurt to serve
Toasted Pine nuts and fresh dill for garnish
Your choice of rice, quinoa, pasta or mash
For the sauce:
2 cloves of garlic, finely chopped
1 brown onion, finely diced
1 tbs chopped fresh oregano
1 cinnamon stick
1 tbs red wine vinegar
1 cup of dry red wine
1 x 400gm tin of diced tomatoes
2 tbs of tomato paste
1 tsp of sugar
sea salt and cracked pepper
In a large bowl, combine all the Greek Meatball ingredients. Push your sleeves up and get your hands in there, mixing really well. Pop the mixture in the fridge for 1/2 an hour (not essential, it just helps the meatballs stay together better).
Heat a large fry pan and add a little olive oil. Fry the onion, oregano and garlic until soft. Add the red wine vinegar, this will deglaze the pan and lift all the flavour from the base of the pan. When that has all but disappeared add the red wine and allow to reduce for a few minutes before adding the tomatoes, tomato paste, cinnamon stick and sugar. Bring to a simmer and season with salt and pepper.
Pop the Greek Meatball in the pan and make sure they are all buried in the sauce. Cook gently for 1/2 an hour, turning halfway until the meatballs are cooked all the way through and the sauce has reduced a little.
To serve the meatballs, divide your choice of side between bowls and top with the Greek Meatballs and the sauce. Place a good dollop of greek yoghurt on top and scatter over toasted pine nuts and fresh dill sprigs. Season with salt and pepper and a drizzle of good extra virgin olive oil.
This Em’s Classic Potato Bake would make a fabulous side if you’d like to kick the ‘impress your guests’ factor up a notch!
*Sponsored Post* The mince meat for this recipe was thoughtfully gifted by Cleavers Organic. Cleaver’s products are available in Supermarkets and online.