A quick hop around the web looking at Sydney food blog posts over the past week will yield one key learning – winter has arrived. The number of comfort food recipes has well and truly increased almost overnight. And why the sudden leap to winter food? Well, it seems Autumn never actually arrived. We went from summer to winter in a weekend.
With the heater on, oven on and clothes dryer running, I’m still cold. But then, I was never really a winter person. I’m a lover of in-between states – spring and autumn are my bag – so you can understand I’m feeling a bit duped at losing Autumn, because I love it. It also doesn’t help that the majority of Australian trees aren’t deciduous, so I never get to see that glorious autumnal glow.
It isn’t all doom and gloom though, because winter food is totally my bag! A lover of dishes I can prepare and leave bubbling away on the cooktop, I relish the opportunity for meaty and saucy dishes with lashings of flavour that I can serve to Scotty when he comes home. It also means I can prep it all and then potter around until its ready – and I do love to potter.
This isn’t the first meatballs in tomato sauce dish I’ve posted on this here blog, but with the last dish flavoured toward my Italian heritage, this greek version has a different flavour profile which proves equally delicious. With cheese, nuts, mint and cinnamon flavours in the meatballs all cooked bubbling in tomato sauce, they are like the food version of a warm hug.
What would I change if I made it next time? Well, only the shape. My Italian heritage led me to make ball shapes but the traditional Greek shape is more like a football.
Keftedes me Saltsa Domata | Greek Meatballs in Tomato Sauce
Ingredients
Meatballs
- 500g lamb mince
- 1 small white onion, finely diced
- 100g Greek feta, in 1/2cm cubes
- 1 1/2 tablespoons pine nuts
- 1 tablespoon finely chopped fresh mint
- 1/2 teaspoon ground cinnamon
- 1 teaspoon dried Greek oregano
- Zest of 1/2 lemon
- Salt and pepper to taste
Tomato Sauce
- 1 teaspoon olive oil
- Small onion, finely diced
- 1 garlic clove, crushed
- 1/2 teaspoon dried chilli flakes
- 700g bottle tomato passata
- Salt and pepper, to taste
Directions
Begin by preparing the meatballs. Combine all the meatball ingredients in a bowl and then work well with your hands until it is completely combined. Roll into 12 meatballs (either round or in football shapes) and set aside in the fridge.
Heat your cast iron casserole dish on the stove top over medium heat. Add the olive oil, onion, garlic and chilli, and sauté until translucent. Add the tomato passata, season with salt and pepper and bring to the boil. Once boiling, add the meatballs gently to the sauce and spoon sauce over the top of them. Turn heat down to a simmer and then gently simmer for 20 -30 minutes turning the meatballs halfway through until cooked to your liking. Serve with spoonfuls of sauce, crusty bread and Greek salad.
The 30CM black casserole was supplied by Chasseur and the water bottle from Kilner Jars with thanks.
Who doesn’t like meatballs? What’s fun about them is that almost every cuisine has one they call their own. These look terrific. And will in a few months when it will be cool enough to make them. 🙂 Good stuff — thanks.
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I’m so jealous of your summer and summery dishes! I do love comfort food that winter brings, but I would love to not feel cold all the time.
Winter isn’t my friend, but comfort food always is. I can’t believe I’m already wearing my old man slippers within days of our summery autumn! Time to put my cardie on and warm up with your meatballs.
You and I are totally speaking the same language John! I just went out and bought old lady slippers 😉
Just discovered your website and I’m so impressed! Can’t wait to try these meatballs out- they have all my fav ingredients.
Thanks for the lovely words Alison. Hope you enjoy them!
The dish is enthralling and simply delicious.
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It’s since last year that I’ve been wanting to try greek meatballs. But hadn’t find a god recipe. S now I will cook the, like, tomorrow 🙂 great pics, as always!
Thanks Claudia – I really hope you enjoy them, they are super delicious.
Meatballs sound just so fantastic to me right now. What an amazing dish full of flavor.
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I LOVE Greek food, Greek language, and Greek everything! I learned Greek language for 5 years haha 🙂 These meatballs look absolutely delicious!
Wow! Can’t believe you learned Greek – that’s pretty hard, especially given they have their own alphabet!! Seriously impressed.
We ate so many of these when we were in Greece a couple of weeks ago. I must try making them myself!
Very jealous you were in Greece a couple of weeks ago! I hope you had a wonderful time.
Love the photos they look amazing, great photography work!
I love meatballs! This is a perfect winter dish!
Lovely, I’d take a bowl of this food version of a warm hug. Beautiful photos and styling Amanda, plus that Chasseur pan is beyond!
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I just made a huge batch of kangaroo meatballs a few days ago. I love the idea of adding feta inside meatballs though. Will have to try that next time!
I’m from Rio de Janeiro and here the temperature gostuma be quite high , however we were surprised with a cold out of the ordinary , the last two weeks , good but nothing is better than a good recipe for meatballs with tomato sauce , simply a delight .
My wife just announced “your cooking tomorrow night, I’m sick of it”. You ripper !! I can now try your meatballs and do a salad my way ….Italiano of course !!!
Firstly, your pen name is hysterical and made me laugh for ages! Secondly, careful making these for your wife, it may convince her you need to cook every night! 😉
thank you so much for sharing this…!!!
Thank you so much! I tried this last night and it was delish! some one pot recipes are a massive mess to get to the one pot part. Thanks again!
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Winter isn’t my friend, but comfort food always is. I can’t believe I’m already wearing my old man slippers within days of our summery autumn! Time to put my cardie on and warm up with your meatballs.
I LOVE Greek food, Greek language, and Greek everything! I learned Greek language for 5 years haha