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Grandma's Greek Meatballs

Eliza Holt

Posted on July 24 2018

Grandma’s Greek Meatballs

Mount Moriac Beef's Mince is available in the Sausage & Mince BoxMount Moriac Beef Box, Mini Beef Box, BBQ Box and Slow Cooking Box.


400gm Mount Moriac Beef mince

3 thick slices white bread, crustless

120ml red wine

1 small onion, finely chopped

2 garlic cloves, finely grated​

1 beaten egg

1 tbsp chopped parsley

2 tsp ground cumin

1 tsp ground cinnamon

Sea salt and pepper

400ml tomato passata

2 tbsp tomato paste

2 tbsp tomato sauce 

1 tbsp olive oil

1 tsp sugar



Heat the oven to 200C. Tear the bread into pieces and soak in the red wine. Squeeze lightly, reserving the red wine, then combine the bread with the beef mince, onion, half the garlic, the egg, parsley, cumin, cinnamon, sea salt and pepper. Mix lightly, using your hands. With wet hands form into balls, allowing 30 mins (or overnight) in fridge for balls to set. Place on a non-stick baking tray and brush with olive oil. Bake for 20 minutes or until golden (or pan-fry in olive oil if you prefer). Combine the reserved red wine with the tomato passata, paste, ketchup, olive oil, remaining garlic and sugar in a pan, and simmer for 20 minutes until thick. Add the meatballs and simmer in the sauce for 10 minutes. Serve with baguette or white sourdough. 

Greek Meatballs Mount Moriac Beef

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