Greek Keftedes in Cinnamon-Spiked Tomato Sauce

⏱ 55 min · Serves 4

Soft, herby Greek meatballs, browned until they smell like a Athens taverna, then simmered in a glossy tomato sauce with a whisper of cinnamon. Serve with rice, orzo or plenty of bread for mopping.

Per serving: 520 kcal · 33.0g protein · 18.0g carbs · 35.0g fat

Ingredients

• 500g minced beef (or half beef, half pork)
• 1 slice stale white bread, crusts off
• 3 tbsp milk
• 1 small onion, grated
• 2 garlic cloves, crushed
• 1 egg
• 3 tbsp chopped fresh mint
• 2 tbsp chopped flat-leaf parsley
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp plain flour, for rolling
• 4 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, sliced
• 1 tbsp tomato purée
• 400g tin chopped tomatoes
• 150ml water
• 1/2 tsp ground cinnamon
• 1 tsp caster sugar
• 1 bay leaf
• Salt and pepper, to taste
• Crumbled feta and extra mint, to serve

Method

1. Soak the bread in the milk for 5 minutes, then squeeze out excess and crumble into a large bowl.
2. Add the mince, grated onion, crushed garlic, egg, mint, parsley, oregano, salt and pepper. Mix with your hands until just combined, then chill 15 minutes.
3. Roll into 20 walnut-sized balls and dust lightly with flour.
4. Heat 3 tbsp olive oil in a wide frying pan and brown the keftedes in batches, 4–5 minutes each, turning. Set aside.
5. Wipe the pan, add the remaining oil and soften the chopped onion for 5 minutes. Add sliced garlic and tomato purée; cook 1 minute.
6. Stir in tomatoes, water, cinnamon, sugar and bay leaf. Simmer 10 minutes until slightly thickened, then season.
7. Return the meatballs to the sauce, cover and simmer gently for 15 minutes, turning once, until cooked through and the sauce is rich.
8. Discard the bay leaf, scatter with feta and mint, and serve with rice, orzo or crusty bread.