I’m a long time fan of a quick and easy dinner, and this Greek Meatballs with Red Sauce recipe is from your counter to belly is under 45 minutes. Does it get better than that?
My house is filled with fans of meatballs! It’s a great way to have the kids get their hands dirty and help blend all the ingredients together. While I’m all for hand rolled meatballs, most of the time I use a scoop to ensure they’re the same size so they cook evenly.
Book Club Cookbook Spice Blends
I’m thrilled to be part of the Book Club Cookbook’s Blends Bash once again. With this recipe, I’m highlighting While My Zaa’tar Gently Weeps, a blend featuring sesame seeds, coriander, sumac, thyme, cumin and black pepper. Adding this blend to the Greek Meatballs with Red Sauce adds such a punch of flavor. We all loved it!
Sauce or No Sauce?
People are particular about their sauces and I totally get it. It can make or break a dish. While this red sauce is pretty simple, the wine, bay leaf and a dash of the Za’atar blend made it one of the best quick red sauces I’ve ever made. I’ll definitely make it again and again!
This Greek Meatball with Red Sauce Recipe is so tasty! I can’t make it again and again!
Greek Meatballs with Red Sauce
- For the meatballs
- 800 g ground beef 28 ounces
- 4 cloves of garlic minced
- 2 eggs
- 2 teaspoon of ground cumin
- 1/2 teaspoon of cinnamon
- 1/4 cup of olive oil
- 1 cup of breadcrumbs
- 4 teaspoons of While My Zaa’tar Gently Weeps spice blend
- salt and freshly ground pepper
- For the tomato sauce:
- Canned or fresh chopped tomatoes 800g or 28 oz
- 1 onion grated
- 1 cup red wine
- 3 garlic cloves minced
- 1 tbsp tomato paste
- olive oil
- 1 tsp sugar
- salt and freshly ground black pepper
- 2 tsps cumin
- 1 bay leaf
- To prepare the meatballs, knead all ingredients together. Portion your meatballs and shape them into round balls & bake the in the oven at 200C/390F till golden brown - about 20 - 25 minutes.
- While the meatballs are baking, prepare the tomato sauce. Start by sautéing the onion in olive oil on medium heat until translucent. Stir in the tomato paste, cumin and a bit of salt and pepper and fry for 2 minutes. Add the squashed garlic and fry for 3-4 minutes until the garlic has cooked and its aromas coming through. Add the wine, chopped tomatoes, sugar and the bay leaf. Bring to a boil, turn the heat down to low and simmer until the sauce starts to thicken.
- May serve meatballs in the sauce, and rice is a great side dish.
Recipe adapted from My Greek Dish