Greek Style Meatballs
By Knorr
Published on 20 April 2022
These Greek-style meatballs are a real family favourite. You simply layer them in an ovenproof dish with tomato sauce, top with crumbled feta and bake for 15 minutes. There you have it.Time and servings
1 hrTotal time
6Servings
30 minsPrep time
30 minsCooking time
Ingredients
- 2 tbsp of plain flour
- 1 tbsp of olive oil, plus a little extra to serve
- 1 small onion, finely chopped and fried until softened
- 7 g of parsley, fresh and finely chopped
- 50 g of white bread, crusts trimmed off, sliced and set aside to soak in a little milk
- 1 sprinkle of knorr aromat
- 0.5 egg
- 500 ml of tomato sauce
- 75 g of feta cheese
- 500 g of lamb mince
- 1 clove of garlic, finely chopped and fried until softened
- 1 small handful of fresh coriander
Method
Step 1
First prepare the meatball mixture. Place the minced lamb in a large mixing bowl. Add in the fried onion and garlic and the chopped parsley.Step 2
Squeeze most of the milk out of the soaked bread and add the soaked bread to the mince mixture and egg. Adding soaked bread makes the meatballs soft and juicy.Step 3
Season the mixture with Knorr Aromat, “the secret ingredient”.Step 4
Using your hands, mix together all the ingredients thoroughly. Take your time at this stage; you want a nice smooth mixture with the flavourings evenly distributed through the mince.Step 5
Now, cover the mince mixture and set it aside in the fridge to set for at least 1 hour. I like to make the mince mixture in the morning and use it that evening.Step 6
Pre-heat the oven to 200˚C, 180˚C fan.Step 7
Now make the meatballs. Put a little flour on your hands, pick up a bit of the minced lamb mixture and roll it into a ball.Step 8
Repeat the process until all the minced lamb has been used. Make your meatballs as small or large as you wish. I like to make mine the size of small golf balls. The light flouring of the meatballs means that when you fry them they go a lovely golden brown colour and get a crispy coating.Step 9
Heat the olive oil in a large frying pan and fry the meatballs for 10–15 minutes, turning now and then, until almost cooked through. Place the fried meatballs on kitchen paper to remove excess oil.Step 10
Place 3-4 tablespoons of the tomato sauce in the base of an ovenproof casserole dish and top with the meatballs. Spoon over remaining tomato sauce and sprinkle with crumbled feta cheese."Step 11
Bake in the pre-heated oven for 10–15 minutes. Drizzle with a little olive oil when baked and garnish with coriander. Serve with rice, mashed potatoes or pasta.